The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 2, 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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Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2008
Thanks for this recipe. I've been looking for a wonderful recipe like this one for a long time. It does taste just like the N.Y. bakery cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 16, 2008
These cookies are delicious and easy to make. They taste just like Italian bakery cookies and look pretty too
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Aug. 22, 2008
These were better than the bakery cookies... I made them with 1 and 1/4 cups of whole wheat flour and 2 and 1/2 cups white flour and left out the food coloring... I couldn't get them to work well with the cookie press (may have been the warm day) but I rolled them into finger shapes and popped them in the fridge so they were cool before baking... spread raspberry jam in between two and dipped them in melted chocolate and sprinkles: SO GOOD!
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Cooking Level: Intermediate

Living In: Brielle, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 15, 2008
These were just like you get in the bakery
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 10, 2006
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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Cooking Level: Expert

Home Town: Annandale, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Expert

Home Town: Montgomery, Alabama, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 5, 2005
TJ, These are the BEST, thank you so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 29, 2002
these taste just like the italian bakery variety!!!! de-lish!!!!!
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