Reviewed: Sep. 13, 2011

These were perfect for my sweet tooth fix. I actually added 2-3 TBS of all-purpose flour and it gave it a flaky cake texture which I really enjoyed. It absorbed the butter without giving off that greasy cookie feeling. Yum!

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Reviewer:

oreocookiecrumbs

Reviewed: Mar. 8, 2011

The cookie tastes fantastic...BUT....the recipe (followed exactly) does not make a very stiff dough. I'm not sure how you can expect the "log" not to spread out across your cookie sheet while it bakes- which is exactly what mine did. I ended up having to bake mine in a bread pan. Next time I make this I plan to use more flour...I don't know how else it would hold it's shape.

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Reviewer:

balty06

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Beaumont, California, USA

Living In: Saratoga Springs, Utah, USA

Reviewed: Dec. 12, 2010

These were very easy and taste really good. I made them for my cookie exchange. I made 3 batches in about 1hr 45 min. I think the key to cutting them is to follow the recipe for cooling for 2 minutes. I cut them immediately and had no problems. Very tender and buttery. I think they were terrific.

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9 users found this review helpful