Reviewer:

Reviewed: Dec. 15, 2011

This is a great recipe! Reminded me of my old New York neighborhood bakery. My family is eagerly awaiting these cookies for Christmas. One batch is never enough. Might as well double the recipe at the start. In the long run you'll be glad you did.

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Reviewer:

cardlady

Reviewed: Dec. 11, 2011

Very delicious. Easy as long as you : 1) Roll out the dough between 2 pieces of baking parchment. 2) chill Dough before cutting, 3) Freeze dough before attempting to peel off of parchment and put on baking tray. Will definitely make again.

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Reviewer:

Nicola D

Cooking Level: Intermediate

Home Town: Hinckley, Leicestershire, England, U.K.

Living In: Wilton, Connecticut, USA

Reviewed: Oct. 9, 2011

This is by far my favorite cookie recipe (and everyone who tastes them agrees)! I like to use 1 cup almonds, 3/4 cup pecans. I honestly have no problem with the dough at all. Refrigerate for an hour, and then, using lots of flour, roll it out on wax paper and scoop up the cut-outs with a spatula. I never put the dough back in the fridge, and as long as you keep sprinkling flour, it's absolutely perfect!

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Reviewer:

HollyF

Reviewed: Sep. 26, 2011

I made a vegan version of this recipe using Earth Balance buttery sticks in lieu of butter. I also took the advice of one of the reviewers and rolled out the dough between two pieces of parchment, without adding flour. That worked very well. The tarts took 15 - 17 minutes to bake, not sure why, but they looked beautiful. All-in-all, a great success--relatively easy to prepare and so incredibly delicious.

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Reviewer:

Vegan Sue

Reviewed: Aug. 26, 2011

LOVED this recipe. The only thing I changed was to add 1/8 tsp of ground cloves to the batter. These cookies were GONE in less than 24 hours at my house.

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Reviewer:

jey820

Reviewed: Aug. 19, 2011

AWESOME, but time consuming, however, very very worth it

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Reviewer:

Rach5b

Reviewed: Apr. 3, 2011

the dough was very crumbly and difficult to work with, but they taste great

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Reviewer:

Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Reviewed: Dec. 19, 2010

Good but not worth the trouble. There are other linzer tart recipes that are jsut as good tasting and much easier to work with.

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Reviewer:

Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Dec. 13, 2010

This is the worst cookie I have ever made. The dough crumbles and is extremely difficult to work with. Also, there seems to be something missing. Maybe an egg to hold the dough together? I will not make these again.

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