Reviewed: Mar. 3, 2011

these were very good! we just rolled little balls, flattened them and topped with a chocolate chip. yum yum!

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Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 19, 2010

These were really good. My oven must vary so we chose 6 minutes as the best time for our cookies. They were just perfect!

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Reviewer:

Sharon K.

Cooking Level: Expert

Home Town: Peoria, Arizona, USA

Reviewed: Oct. 17, 2010

Very good. The only thing wrong with this recipe - If you are wanting 96 cookies you'd better double the recipe - I have made this several times with the Pampered Chef cookie press and the most I've been able to make is about 45.

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Reviewer:

Jess

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

Reviewed: Jan. 17, 2010

These cookies are lacking. Like others reviewers have said, they are very dry. I even added an additional 2 TBSP of sour cream. I made these for a baby shower. So I added 3 drops of red food coloring to make the dough pink. Once the cookies were baked and cooled I dipped them into melted white chocolate w/ a bit of shortening. Then sprinkled right away with red and pink sugar. They came out too cute! Perfect for the baby shower I took them to. And the chocolate made a HUGE difference to the dryness. I will bake again!

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Reviewer:

Sam84jo

Cooking Level: Intermediate

Reviewed: Jan. 4, 2010

Very good and easy to make. I also added a teaspoon almond extract for a different flavor.

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Reviewer:

Helen

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

Excellent flavor. The dough was a bit soft so I had to chill it before pressing it. I tinted it red so I could tell them apart from the plain spritz on my cookie platters. They were a big hit with everyone. I will be adding these to my yearly list of favorite Christmas cookies.

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Reviewer:

whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

Reviewed: Dec. 24, 2009

Great recipe.

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Reviewer:

ReneeB

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

Reviewed: Dec. 13, 2009

It was very easy to make and the dough easily came out of my cookie gun. I will use this again.

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Reviewer:

Mariana

Reviewed: Dec. 19, 2008

i just took the last batch out of the oven and can't believe how great they turned out! I've been using this recipe for the last two years and finally decided to experiment. I added nuts, vanilla beans, cocoa, a cinnamon/nutmeg mix, and unsweetened strawberry drink mix each into a separate portion of the batter without cinnamon and with less sugar. Each turned out amazing. I've used this recipe with three different cookie presses and my only complaint is that the presses don't last long :D

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Reviewer:

Joanna M

Cooking Level: Intermediate

Living In: Schaumburg, Illinois, USA

Reviewed: Dec. 18, 2008

Great recipe. The dough handles perfectly. I did double the cinnamon and added a touch of fresh ground nutmeg. I sprinkled with colored sugar and baked for 11 minutes on an insulated cookie sheet. Perfect taste and texture. I have found your ingredients need to be very fresh, you cannot use parchment paper and you need a good cookie press. Thanks for the recipe.

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