Reviewed: Dec. 22, 2009

I grew up with these cookies, and I make them every year. I mold them as thin as possible to make a crisp cookie. Make sure to cool them in the tins - they're much less likely to break. They taste great with coffee or tea. A wonderful light butter cookie, not too sweet.

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Reviewer:

Jeanine

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Reviewed: Oct. 25, 2008

This recipe was not good, not bad... Lots of work involved. These are the kind of cookies that you would only eat to spare throwing them away. I almost had to force my family to eat these for dessert! I wouldn't recommend this to anyone, unless you like stale, over-buttery, crumbly cookies

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