Reviewed: May 20, 2012

AWESOME! Love the recipe exactly the way it is : ) Made them in a flash, sent them packaged out the door in less than 30 minutes (first batch). So much you can do with this recipe...thank you!

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Reviewer:

BargainSlayer

Reviewed: May 15, 2012

These cookies were great, especially rolled in crush walnuts!

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Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Manitouwadge, Ontario, Canada

Reviewed: May 14, 2012

Love these cookies! I made ten different kinds of cookies to fill gift bags for Christmas and these were one of them. (problem is I ate most of these)!! I used butter crico (for all my cookie recipes) and I think it makes them soft and chewy that way. These especially did well with the crisco and sugar free jam. MMM, MMM Good! Thanks!

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Reviewer:

arriannie

Reviewed: May 14, 2012

Delicious, light, easy to make!

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Reviewer:

zcat12f

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Cooking Level: Intermediate

Living In: Alden, New York, USA

Reviewed: May 8, 2012

A good recipe and very versatile. I suggest adding 1/4 tsp salt and 2 tsp vanilla extract to add flavor to the cookie dough. Instead of using 2 yolks, try using 1 whole egg. You can also reduce the sugar to 1/4 cup, or use a sugar substitute, as I did. I made 2 layer square cookies with heart shapes in the middle for the filling, great for a gift or special occasion. You can try different toppings aswell: chopped nuts, powdered sugar, white and/ or dark choclate decorations, just about anything you can think of. I will definetly be using this recipe in the future as it is so quick, easy and really good.

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Reviewer:

Chef Mario

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

Reviewed: Apr. 24, 2012

I originally looked at this recipe because I had all the ingredients for it in my rather sparsely stocked kitchenette. Quickly making a batch I served them while watching movies with my brother and his wife, and they went over well! My sister-in-law wanted the recipe, and said if I ever needed anything to make them for her and she'd gladly do it. I used a stone baking pan, so I ended up baking them longer as they were not browning; I had only made one batch though so I was not able to determine if it was just the 'first' batch that needed more time, or if I need to add 5 minutes to each batch. I know I'm going to be saving a lot of money, as now I don't have to run down to the Pepperidge Farm outlet store and buy their version of these cookies anymore!

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Reviewer:

Mhend

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Logan, Utah, USA

Reviewed: Apr. 19, 2012

I baked them only for 10-12 minutes, and put them in a closed box when still warm. It gives them a shortbread texture.

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Reviewer:

Hajni

Cooking Level: Expert

Living In: Martinez, California, USA

Reviewed: Apr. 17, 2012

My husband loves the sugar free version: 1/2 cup Splenda instead of 1/2 cup sugar. I add 1 tsp Vanilla extract & 1/4 cup water since the Splenda is drier than sugar. I use my mini tart pan then fill with sugar free, seedless blackberry jam.

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