Reviewed: Dec. 1, 2008

they were delicious! everyone loved them and they were all gone before 10am when i brought them into the office.

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Lulu

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 22, 2007

easy and delicious.......

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ENGELVICKI

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Reviewed: Dec. 6, 2007

Excellent cookie. Really easy to make. I used the lemon juice tip for the sour milk and added a little extra spice. Also had to cook a few minutes longer. Made 4 dozen.

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lanel

Cooking Level: Intermediate

Living In: Sarnia, Ontario, Canada

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Reviewed: Nov. 28, 2007

mmm...these were so yummy! great tender texture with slightly crisp edges. I mixed 1 teaspoon of cider vinegar (all I had) with the milk and let it sit for 10 minutes or so and used it in place of the sour milk. Next time I will add more nuts and maybe a little cloves or nutmeg, to give it a little "deeper" flavor.

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roweena

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Reviewed: Dec. 23, 2006

Excellent recipe. Definitely added to my yearly Christmas cookie list. I too used the vinegar trick and they turned out fantastic.

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carrie8706

Cooking Level: Intermediate

Home Town: Meadville, Pennsylvania, USA

Living In: Kent, Ohio, USA

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Reviewed: Dec. 1, 2006

I've found that this recipe is even better if you substitute 1 cup of mild molasses & 1 cup of granulated sugar for every 1 cup of brown sugar.

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Irene C

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Reviewed: Mar. 17, 2006

Absolutely wonderful!! I made this recipe exactly as written. Exactly 12 minutes in the oven is perfect. I followed the sour milk/vinegar tip also. The cookies were light and flaky and delicious. After baking the first few pans, I started rolling the dough into balls instead of dropping it on the pan. It worked fine both ways. The recipe made three dozen cookies -- twice as many as listed. Try these. You surely will love them.

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Phyllis

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Reviewed: Jan. 3, 2003

These cookies are moist and tasty and very easy to make! I made three kinds of cookies for the holidays, and these were the hands-down favorite. If you don't have sour milk, add one tablespoon of white vinegar or lemon juice to the milk and let it stand 5 minutes before using. I followed this recipe exactly except I sprinkled the cookies very lightly with powdered sugar while they were still warm. That made these pretty cinnamon-colored cookies look even more appealing. Thanks, Carol, for such a great recipe.

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