Reviewed: Dec. 26, 2008

I made this recipe exactly as stated and didn't need to add anymore flour. Also, 1/2 ounce extract equals 3 teaspoons. I refrigerated the dough for one half hour. I made this recipe into 36 large round cookies about 1/4 inch thick. This recipe is fantastic and tastes yummy when topped with sugar cookie icing. Brings back memories of the old Polish bakeries of Buffalo when I was a kid. Thanks so much Diane for sharing it.

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Linda100

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Reviewed: Dec. 21, 2008

Very good cookies... The recipe makes a LOT of cookies so we cut it in half and it was just fine. We sprinkled them with colored sugar before baking to give them a little "Christmas sparkle" and they baked up beautiful. I will add this to my yearly holiday cookie baking

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Chris K.

Cooking Level: Intermediate

Home Town: Saranac, New York, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Dec. 21, 2008

This is the best cookie for Xmas this has become my #1 coookie.Texture is just right.

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rosied51

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Reviewed: May 9, 2008

These cookies have a nice anise flavor to them, and freeze very well. Thanks for the recipe!

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Sarah

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 27, 2006

I made these for Christmas and my family and I thought they were very good! I also used the anise in the frosting and put alittle colored sprinkles on top. Very Good even 3 days later. This recipe makes alot so be prepared.

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vkitts

Cooking Level: Expert

Home Town: Fulton, New York, USA

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Reviewed: Oct. 4, 2006

This recipe is very close to my grandmother's, which I remember as a shortening-stained newspaper clipping. I substituted lard for the fats, as my grandmother did, and moistened the scraps with sour cream. Frosted and decorated, these are the epitome of Christmas for my family. Double or even triple the recipe - they make wonderful gifts, and everyone raves!

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K. Dukat

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Jan. 7, 2006

These cookies are wonderful! Just like we had when we were kids. I made half of the recipe and it was plenty. We frosted them with cream cheese frosting and added sugar sprinkles. Glad to have refound this recipe.

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tiavava

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Reviewed: Dec. 23, 2005

I haved searched for many years for the perfect cut-out cookie-and this is it! The dough was very easy to work with,(I rolled it between two sheets of waxed paper), and the cookies were a wonderful texture. It reminded me of the Polish bakery cookies we would buy when I was a child. I added anise extract to the frosting, too....my family loved them. this is a keeper!

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singer67

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Lancaster, New York, USA

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Reviewed: Dec. 23, 2004

These have a great flavor, and hold their shape well for decorating. Also, the dough is easy to roll and cut. My husband's family is polish, and I wanted to make them a polish christmas cookie for the holidays. Thank you for sharing this recipe.

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EPIFANEEE

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Reviewed: Dec. 13, 2003

Easy to make. Held together well while icing. Great taste

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cadillac_cat

Home Town: Plainfield, Illinois, USA

Living In: Cambridge, Wisconsin, USA

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Reviewed: Oct. 23, 2003

they are called amoniaczki :)

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anitka

Cooking Level: Expert

Home Town: Warsaw, Masovian, Poland

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Reviewed: May 9, 2002

I am not much for rolling and cutting out dough so we shaped the dough into a nice thick log, wrapped it in waxed paper and sliced the dough 1/4" thick, sprinkled candy cake decorations on top as you would a sugar cookie and baked them for 8-9 minutes. My guys loved them as they weren't too sweet and still had a nice flavor.

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BURDZEL

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Reviewed: Dec. 22, 2001

This recipe tastes just like the cookies my grandmother made. We called them pierniki. I've tried several other recipes and they just weren't right. These have the same texture and flavor I remember. My grandmother used lard. I used half crisco and butter. I am thrilled to have found this truly polish cookie. They are delicious and are my favorite Christmas cookie! Thanks Darlene!

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