Reviewed: Aug. 31, 2011

The other reviewers are spot on in that theser are delicious! However, I found I had to cook them longer, ~16 minutes, and had the very devil of a time getting them out of the (nonstick AND sprayed) mini muffin tin! I let tray #2 cool in the pan about 20 minutes and that went better. Anybody have ideas about what I should do differently next time? Maybe just get an infusion of patience? LOL!

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Reviewer:

Miss Pamela

Reviewed: Jan. 22, 2011

wonderful!

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Reviewer:

randee

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Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Lantana, Florida, USA

Reviewed: Jun. 18, 2010

These are SO delicious! Buttery, not too sweet but just sweet enough, and a cute 2-bite size! They are permanently added to my list of Christmas cookies, and are also a frequent request the rest of the year. And so easy to make! Thanks for this great cookie recipe!

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Reviewer:

cookinmama

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 30, 2010

This tea cake is soooo good!!! I used butter instead of shortening, baking powder instead of soda, and I also added 2 1/2 T. milk. It's more like roll-out sugar cookies. YUM! who couldn't resist?!?

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Reviewer:

Jill

Cooking Level: Intermediate

Reviewed: Apr. 2, 2010

Really good! I made them just as the recipe stated the first time and they were perfect with afternoon coffee. The next time I made them with crushed pecans... also wonderful! Just now I made them in the Chicago teacake pan, (looks like a mini muffin pan but the bottoms have an indentation, like a thumbprint, for filling) and filled them with chocolate ganache! Very pretty, very yummy! I hope they last til Easter!

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Reviewer:

Pixie Cakes

Cooking Level: Intermediate

Home Town: Baytown, Texas, USA

Reviewed: Feb. 22, 2010

these were not good - i'm not sure if i made them incorrectly, or if they are genuinely not good. whatever the explanation, i was terribly disappointed after reading such positive reviews. i would not make these again.

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Reviewer:

lynnyo

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: New York, New York, USA

Reviewed: Feb. 9, 2010

It's just shortbread. Great for the holiday assortment plate. It's good shortbread, really. If you need to make shortbread, use this recipe. If you love shortbread, use this recipe. I just don't love shortbread.

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Reviewer:

Nancy926

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

Living In: Danville, California, USA

Reviewed: Jan. 8, 2010

Wonderful, easy recipe! Made these for Christmas but we ate them before the actual day!!! Followed another reviewers trick and added a thumbprint of apricot preserves to half of the batch... DELICIOUS! I'm trying them with black berry and strawberry preserves next.

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