Reviewed: Feb. 27, 2012

They were ok. They came out looking perfect but taste wise they were ok. I didn't find them amazing in taste. For looks they would get a 5. For taste, to me like an average butter/sugar cookie.

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Reviewer:

sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Oct. 3, 2011

Yuuuuuum! I've had my eye on these for awhile but never wanted to wait 4 hours for them to freeze when I found myself in the cookie-making mood. I finally just did it, with a few changes I read from other reviews. I mixed red food coloring and several tablespoons of maraschino cherry juice for the pink section. (I had to thicken it a little with a bit more flour.) For the white section all I had on hand was coconut extract, so I added a teaspoon or so. A GREAT combo with the chocolate and cherry flavors! For the chocolate section I just added about 2 tablespoons of cocoa powder. Then, in my impatience, I took them out of the freezer after 1 1/2 hours and they cut PERFECTLY! I cut the block of dough into thirds and they made perfect size cookies. My only issue with these cookies is that we can't stop eating them! A fun addition to our usual cookie recipies! So glad I finally tried it!

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Reviewer:

srcookee

Reviewed: Jun. 8, 2011

Good cookies, a little hard to mix near the end, not sure if it's because of the changes I made. I used whole wheat flour instead of white, not as great of a contrast but still turned out well. Also used shortening instead of butter and cocoa instead of chocolate. Other than the dough being a bit stiff, love the recipe! Thanks!

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Reviewer:

Felicity

Cooking Level: Beginning

Reviewed: May 16, 2011

Sliced just a little thicker than 1/4" and baked these guys for only 9 min at 350F, and they were not hard at all. They kept soft in a Ziplock for the next day as well. They didn't last past 24 hrs, so I can't tell if they keep longer than that! I left the nuts out. I also doubled the chocolate, used vanilla and almond extract for the white layer, and strawberry extract for the pink. They taste sort of like a sugar cookie, but you can distinguish each individual flavor. Yummy. Cute as a button too.

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Reviewer:

franybanany

Reviewed: Apr. 6, 2011

I am in love with these cookies!! They're so different, and not too sweet - and the recipe makes a lot too. I read a lot of reviews and decided to be creative as well using ideas that I read. I chopped marichino cherries and added them to the pink part; I added the almond extract and some coconut to the white part; I used the chocolate square as stated in the recipe and added the nuts to the brown part. I find these addictively delicious and they were fun to make too!

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Reviewer:

Jodi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Mar. 25, 2011

This was SO EASY!! I wish I had made a double-batch (or more!) - I am making these for a bake sale, and I think this will be my go-to recipe for all future sales. For the layers I used cocoa powder for the chocolate layer, almond flavor for the white layer, and the juice from marischino cherries to make the pink - YUM!!! SO EASY AND GOOD!!!

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Reviewer:

jenpurple8

Reviewed: Feb. 26, 2011

Very pretty and very tasty!

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Cooking Level: Expert

Reviewed: Dec. 20, 2010

I made these exactly as the recipe was written. It was easy, but I should have cut the loaf into 3rds like people have suggested, because I only got about 26 cookies, and they are rather big. I was surprised at how good they tasted! Make sure you press the layers firmly together before you chill so they don't separate while you are slicing them. I am eating them all myself.

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Reviewer:

yellowzealot

Cooking Level: Intermediate

Home Town: Waterford, Michigan, USA

Reviewed: Nov. 15, 2010

I have been making these cookies for years as part of my Christmas gift tins. In the chocolate dough I add a tsp instant coffee - makes the chocolate more pronounced, in the white dough I add poppy seeds and in the red dough i add chopped maraschino cherries (1/4 cup no juice)

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Reviewer:

apronhanger

Reviewed: Oct. 8, 2010

These are fun and not nearly as difficult to make as I had anticipated. Next time, I will pay more attention to making the dough more square in the pan before refrigerating so that they bake up more squared. I did not use the nuts because I made these for kids, but even the adults at the party loved the taste and thought that they were "cute" cookies.

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