Reviewer:

Reviewed: Oct. 27, 2011

am i the only person out there who doesn't know how to measure out one and a half eggs?? i know i could double the recipe to make 3, but i don't think my mixing bowl would hold double the amount of flour, etc. any help? i'd love to try these cookies! (only rated this coz it is required to "rate"in order to enter a comment!)

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2 users found this review helpful

Reviewer:

terry74

Reviewed: Oct. 22, 2011

Absolutely delicious...even better than bakery quality! These disappeared in minutes. I didnt have a pastry bag so i dropped dough by tablespoons and spread out into 2" bars and baked 7-8 minutes until edges were lightly brown.

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2 users found this review helpful

Reviewer:

shira369

Cooking Level: Intermediate

Living In: Syosset, New York, USA

Reviewed: Jan. 2, 2011

This is a very versatile cookie. It would do well as a cutout cookie as well. I paired mine with strawberry jam for the middle and melted chocolate and drizzled it over the top of the cookie. They are not to sweet and have enough flavor to stand on their own even if you don't want to add a jam or preserve to it. Make sure to work with the dough when cold when it gets warm it becomes to soft to work with. Love and recommend this cookie to everyone.

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2 users found this review helpful

Reviewer:

BUJNA

Reviewed: Jan. 2, 2010

This is the closest I've ever gotten to the cookies I got in the bakery when I was a kid! I also skip the food coloring. The other change I made was to use only 1 1/2 teaspoons of vanilla and added 1 teaspoon of almond extract. I also use raspberry or apricot all fruit to sandwich them and dip the ends in really good dark chocolate! That made them taste more like the cookies I remember. Thanks!

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7 users found this review helpful

Reviewer:

HopeR

Reviewed: Dec. 22, 2009

If I could give it more stars, I would! These cookies are absolutely delicious. Not super sweet. I didn't sandwich them. I made some with raspberry jelly in the center, others dipped in chocolate and some with only sprinkles! You have got to try this!

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7 users found this review helpful

Reviewer:

RMZ

Reviewed: Dec. 7, 2009

These cookies are great! I made them without the vanilla and food coloring and used some peppermint extract in the dough and in the melted chocolate. I brought them to a tutoring session that I ran the other night and they literally evaporated. They are really nice because they keep their shape well during baking, and once they are cooled they aren't flimsy, so they are easily transportable.

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4 users found this review helpful

Reviewer:

Baking Biologist

Reviewed: Sep. 23, 2009

MMMmmMMM, tastes sooo good...reminds me a of the gingerbread shaped, chocolate filled butter cookies from the bakery. *Just a quick tip: if you want the texture of the Italian butter cookies from the bakery that are chocolate dipped with sprinkles on one side, substitute half the all-purpose flour, with cake flour, and bake 2-3 minutes longer. It adds that iconic crumbly texture, and is absolutely to-die-for- when you sandwich with your favorite jelly/preserves in between. My Favorite!

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6 users found this review helpful

Reviewer:

NIGGI823

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: May 25, 2009

These were the right taste and texture. They are just like italian bakery butter cookies. I sandwiched mine either chocolate or raspberry jam. Dipped the ends in chocolate and colored sprinkles. I could not stop eating them. I will use this recipe again.

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4 users found this review helpful