Reviewed: Dec. 14, 2010

I made these, but my honey was crystallized, and it changed the entire recipe. The dough was very hard to work with. However, after I kicked myself for that, the flavor, was Very nice! Reminded me a cup of tea. I will try them again, with honey, that pours.

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8 users found this review helpful

Reviewer:

CHEF1127

Cooking Level: Professional

Home Town: Teaneck, New Jersey, USA

Living In: Warren, Pennsylvania, USA

Reviewed: Feb. 12, 2010

This was only 'okay' in my opinion. I saw some reviews later suggesting other things to try. Having those improvements in the actual recipe would be much more beneficial and would result in a better product. These were not as good as I had hoped or expected They were nice and soft though.

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2 users found this review helpful

Reviewer:

teffy

Cooking Level: Intermediate

Reviewed: Dec. 21, 2008

Don't say yuck until you've made these correctly. This recipe requires shortening- 1/3 c as another reviewer noted. And it must be shortening, not margarine or butter. Also the dough must be chilled for 2 hours (or more- I've made the dough 1 day in advance. I've made these since I was a kid and they are my sons' favorite Christmas cookie. I watch these cookies in the oven- 10-12 minutes is usual depending on your oven-know your oven! I do not frost the cookies, but will put colored sugar on some of them. I agree that the dough is tricky- however, if you chill the dough and have a cold rolling pin and a cold surface (granite/ solid surface), the cookies come out fine- you may also want to roll the dough a little less than 1/4". Do not add too much flour in the rolling process- that makes them hard, too. If you want a more honey-lemony cookie, don't be afraid to increase the honey and/or lemon just a little bit.

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26 users found this review helpful

Reviewer:

carol

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Eureka, Missouri, USA

Reviewed: Dec. 20, 2007

It's really good when brushed with butter before baking and drizzled with honey after.

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4 users found this review helpful

Reviewer:

Nicole Ferguson

Home Town: Los Angeles, California, USA

Living In: La Mirada, California, USA

Reviewed: Dec. 23, 2006

a decent coffee cookie IF you add 1/2 cup butter (and even with the extra butter the cookie is still hard) and 1/2 brown sugar to tone down the honey flavor a little more. For personal taste I also added1 tsp more of lemon juice.

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4 users found this review helpful

Reviewer:

JennaBee

Reviewed: Dec. 22, 2006

We make these every Christmas and they are a family favorite! Be sure not to overbake them and they are soft & chewy. I use Christmas shaped cutters and decorate them with a confectioner's glaze. Mmmm!

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6 users found this review helpful

Reviewer:

alemap

Reviewed: Apr. 24, 2005

Sorry....this recipe also calls for 1/3 Cup shortening. They are great cookies, but very tricky dough. You don't want it too moist or they stick...to dry and they get tough. These are also easily burnt...if they brown at all, then you've waited too long to get them out of the oven. Just slightly golden in color. Rory

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14 users found this review helpful

Reviewer:

ITSMEMARGRET

Cooking Level: Intermediate

Reviewed: Dec. 23, 2004

Tharlow said really "lackluster" if not Iced.......I think the recipe was really REALLY tasteless and I feel as though the public needs to be warned. Mine came outta the oven and were hard and well, I'll stop there. Overall if you want something to dunk and dunk and dunk again in your tea or coffee- Make 'em otherwise step away from the recipe people just step away........

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6 users found this review helpful

Reviewer:

BEADINBAKER

Reviewed: Oct. 28, 2004

*** Make sure you ice or frost these! Very lackluster cookie when plain.

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6 users found this review helpful

Reviewer:

THARLOW

Cooking Level: Expert

Reviewed: Jan. 31, 2004

What a great sugar cookie recipe! These cookies are SO incredibly soft and the amazing thing is that there is no butter, oil, or shortening in them! I made these cookies three times over the holidays because they kept getting devoured-- even by my skeptical teenage brothers and husband. They don't taste just like sugar cookies because of the lemony hint of flavor in them, but since they are a nonfat option, I will be making these INSTEAD of the traditional sugar cookies every time! Since I don't have children old enough to eat sweets yet, when they can eat them, this is what they will come to know as "sugar cookies"!

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8 users found this review helpful