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Reviewed: Jun. 17, 2008

This is a great recipe, I have used it to make cookie platters for customers and what I love most is that you can make infinite kinds of cookies using only this recipe,Thanks sooo much for sharing!

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cakelady78


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Reviewed: Mar. 15, 2008

These were just like you get in the bakery

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Very good cookie - they have become a staple in my Christmas cookie collection. I do not add the red food coloring. I use a pastry bag with extra large star tip to pipe them and then put rasberry perserves in between two, dip one end of the sandwich in chocolate and colored sprinkles.

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CLANNE04

	Cooking Level: Intermediate Home Town: Annandale, New Jersey, USA
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Reviewed: Jul. 10, 2006

Thanks TJ! This recipe is extremely versatile and produces exquisitely light cookies. I used 1/2 soy/1/2 rice flour and egg replacer without the food coloring. I used the pastry bag with 1/2 the batter and the rest I rolled into a column, refrigerated, and sliced before cooking. The cookies remained light with a slight crisp after completely dipping 1/2 the batch in white chocolate and making maple creme sandwiches with the rest. This recipe is a keeper in any recipe box!

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charles

	Cooking Level: Expert Home Town: Montgomery, Alabama, USA Living In: Los Angeles, California, USA
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Reviewed: Jul. 5, 2005

TJ, These are the BEST, thank you so much.

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JLO1159


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Reviewed: Dec. 15, 2004

These cookies are outrageous TJ! I used a raspberry jam filling, dipped one side into melted chocolate and then into red and green sprinkles. Delicious and very pretty to boot! Thanks so much!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Dec. 12, 2004

Nowhere near the Italian cookies from Bensonherst, or any Italian bakery. Much too dense. Don't make these if you're looking for the little leaf shaped or ladyfinger shaped cookies that are filled with jam and dipped in chocolate...these are not it.

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TARA1972


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Reviewed: Dec. 19, 2003

Very very very good! Makes a beautiful cookie using the star tip on your cookie press and snake down to desired length. I used the chocolate/hazelnut spread for a quick yummy filling. Thanks for the recipe TJ. You saved me a few trips to Brooklyn.

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WMAURO


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Reviewed: Dec. 19, 2003

I made these last year for Christmas and will be making them again this year. They were perfect! I put raspberry jam in between 2 cookies then dipped one end in melted chocolate then colored sprinkles. Just like a NY bakery cookie! Thanks!

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BIG CHEESE


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Reviewed: Jul. 9, 2003

THIS IS A VERY GOOD RECIPE.IT MAKES A GREAT SANDWICH COOKIE BY PUTTING LEMON+BUTTER ICING IN BETWEEN TWO COOKIES.MY HUSBAND LOVED THEM.THEY ARE VERY RICH.WELL WORTH THE SHORT AMOUNT OF TIME IT TAKES TO PREPARE THEM.

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ROZZI


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Reviewed: Aug. 29, 2002

A pain to make but tastes delicious, I used strawberry jam as a filling and chocolate frosting.

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KERRINOEL

	Cooking Level: Intermediate Living In: Enfield, Connecticut, USA
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Reviewed: Aug. 29, 2002

Excellent cookie recipe!!! I made 1/2 the batter red and 1/2 white then made little candy canes - they were a hit with my 3 roommates!!

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KARISSA


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Reviewed: Aug. 29, 2002

these taste just like the italian bakery variety!!!! de-lish!!!!!

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AENONE


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