The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 4, 2008
Excellent recipe. I used golden raisens in place of the currants and anise seed in place of the caraway seeds.To roll the dough easier I put dough in refrigator for 2 hrs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 24, 2007
Great cookie. It was a bit "cakelike" for me which is why I didn't rate it at five stars. Next time I will use a bit more caraway, I guess I like that taste a bit more than the average person.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 13, 2007
I halved the recipe just to see how the cookies would turn out. It calls for 1/2 beaten egg so I decided to use 1 small egg. After adding 1 TBS milk, the batter was way too lumpy. I didn't add more milk worrying that otherwise it wouldn't make a dough at all. So I added more flour while kneading until it turned a soft dough, then proceed with the rest of the recipe. The result was good! They taste classy, soft and not too sweet. Caraway seeds must not be omitted.
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Cooking Level: Beginning

Living In: Tokyo, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 20, 2007
Not a very sweet cookie. These taste best the next day when the caraway "mellows" a little. Would be awesome with anise seed in place of caraway. Perfect with a cup of hot tea.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 18, 2007
I omitted the currants and caraway seed, and instead of rolling out the dough, I made teaspoon-ful drop cookies, and flattened them out with my hand. (Also needed to use about 1/3 a cup of milk, not 1/4 as the recipe calls for.) My family ate them up last night and I will be making another batch tonight! THANK YOU for such a wonderful recipe! I'd give it 6 stars if I could.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2007
Fantastic recipe! I left out the caraway seeds, used raisins in place of the currants and I dusted the finished cookies with confectioners sugar before serving. My customers were skeptical at first, but once they sampled a cookie my entire double batch was gone in less than 10 minutes!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 17, 2006
Wow, these are fantastic! We made them without the currants or seeds 'cause we're not big fan of "stuff" (other than chocolate) in our cookies. I did have to add a little more buttermilk too, to get the dough to a rolling consistency. They turned out so great -- I like them unfrosted but of course my kids must frost and sprinkle every cookie they have a hand in making! ;) Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 17, 2006
Delicious! Definitely sweet enough. And you're missing out if you leave out the caraway! That makes it different and adds an exotic flavor. I, too, added more currants to my 2nd batch; more caraway, too! Give them a try.
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12 users found this review helpful

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JT
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 15, 2005
I just made a test batch of these to see if I wanted to bring them for a holiday cookie Swap. I will definitely be making these!To make them more christmasy I used Craisins (and chopped them up to make it easier when cutting out shapes)instead of currants and I left out the caraway seeds (didn't miss them a bit!)For my cookie swap batch I Plan to use holiday cookie cutter shapes. I'm already planning to make these for my daughters class at school for St. Patricks day and using a shamrock cookie cutter. Definitely my new favorite cookie recipe!!! Excellent!
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Cooking Level: Expert

Home Town: New Fairfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 3, 2005
I did not roll out these cookies....I skipped the kneading on the floured surface completely as I wanted an easy cookie to make. I used a 1 tablespoon scoop, and scooped the dough so that it would be quicker. The cookies were baked approximately 12 minutes, then I let them sit for 2 minutes on the cookie sheet before removing. They tasted like slightly richer shortbread cookies, with a hint of sweetness. I substituted raising for currants and omitted the carraway as they were for DH's office potluck and I thought many would prefer without. His coworkers ate them all up...and sadly I only had one cookie myself to test them after they came out of the oven. Everyone loved them.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 18, 2005
I will definitely make these again. They had just the right amount of sweetness. I didn't add the caraway seeds, not too fond of them myself, but they turned out great anyway. They were just as easy to make as rolled out Christmas cookies, with no chilling involved. They were a hit at the St. Patty's Day party I brought them to. Thanks Laria!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 18, 2005
This was such an easy recipe, and the cookies came out great! I used dried cranberries instead of currants, which turned out well. I also needed to use closer to 1/2 cup of buttermilk to get the dough to the right consistency.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 28, 2005
A lovely take off on Irish soda bread. While it is far from traditional it is a lovely sweet treat to enjoy with coffee or tea. If you want more currents add them but I liked it the way it was. A very unique idea for a forgoten favorite. Cheers
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 11, 2004
great with tea.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 22, 2004
Tasty, especially with the hint of caraway. Caraway is a new flavor for many people and a good accent to the currants. I doubled the number of currants and would love to have had even more!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 25, 2004
These were OK but I would prefer just making plain old Irish soda bread. In fact it is less work to make the bread instead of the cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Mar. 27, 2004
What a unique concept! Easy to make. If you manage to keep them around for more than a day, they taste even better. I pride myself on being a cookie lover, and this is now one of my favorites. Can't wait to make them as gifts for family and friends. Used various cookie cutters instead of triangles and squares. This recipe would be wasted to use only for Saint Patrick's Day. Thanks much.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 19, 2004
These cookies were GREAT!!!!! My 2 year old and my husband finished them all the same day. They were so good I even brought them to my In-Laws !! The reciepe was so easy. I rolled them into 1/2 balls and then flattened them with my palm, since they don't spread like other cookies. I also added golden raisins WOW! THIS IS NOW A NEW FAMILY FAVORITE!!! We will make them again and again. What a great twist on traditional soda bread ! Bravo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 17, 2004
this recipe was easy to make and the dough was really nice to roll out. the cookies tasted great too.i used a shamrock cookie cutter instead of cutting into triangles. i end up making 3 recipes on st. patrick's day. one in the morning they were gone and 2 more before dinner in place of the irish soda bread. (i used the powdered buttermilk)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 17, 2004
I made this recipe for St. Pat's Day. I did not roll it out, but dropped the batter onto parchment paper-lined pans in half-tablespoon dollops, about two inches apart, and baked for thirteen minutes. They came out heavenly! The caraway gives them an unusual and delicious flavor and they are not too sweet. Thanks so much for a great new tradition!
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