Reviewer:

Julie P.


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Reviewed: Dec. 25, 2007

these are very good but a little sweet

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Reviewer:

breadmaking_girl

	Cooking Level: Intermediate Home Town: Providence, Rhode Island, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Sep. 20, 2006

These are really nice cookies for the fall. The dough is quite soft and is easier to work with if chilled for a while. I use graduated flower shaped cutters, it adds an extra touch.

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Reviewer:

These cookies are what my husbands grandmother used to make. One thing I did different is refrigerate the dough overnight (like grandma used to). I used graduated round cookie cutters for the middle hole and outer circle. Also, we like to eat this cookie soft so after frosting them I put them in a cookie tin overnight with a piece of bread. Then, the next day the cookies are soft and chewy. Thanks for the recipe, my husband, kids and I love it!

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Reviewer:

hushpuppy723

	Cooking Level: Expert
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Reviewed: Nov. 23, 2005

Yummy. The frosting is what really makes these cookies.

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Reviewer:

SHOP GIRL

	Cooking Level: Intermediate
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Reviewed: Nov. 10, 2005

Too much flour makes these crumbly. Addictive if you can get them made.

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Reviewer:

MegB

	Cooking Level: Intermediate Living In: Regina, Saskatchewan, Canada
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Reviewed: Oct. 24, 2005

Not bad. Nice cookies for the fall, cute with turkey-shaped cookie cutters.

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Reviewer:

kay0116


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Reviewed: Jan. 1, 2004

I thought that these were pretty good. I made them for a bake sale. They were bought, but nobody commented on if they were good, also there were no repeat customers. The cookies were firm and thin. They didn't spread much at all when baking. The filling reminded me of the filling in an Oreo, but gingery.

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