Reviewed: Feb. 1, 2012

Good buttery cookie. I don't think the spool is necessary, but adds a fun little twist. Of course, you'd have to flatten it with something else instead.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 20, 2011

For all of you who complained about the cookie being too oily, "Martha" has a very similar cookie and the recipe only uses 1 stick of unsalted butter. It is a very good AND pretty cookie. Try her recipe.

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2 users found this review helpful

Reviewer:

C. J.

Reviewed: Feb. 14, 2011

Such a fun recipe and so easy too! As far as using margarine and oil is concerned, this recipe is almost identical to the "Amish Sugar Cookie" recipe also on this site which I have been making for years and love. If you want, the oil can be subbed for applesauce, but it does make it cakier and I am not sure the pattern will be as distinct. Making this tocay, I did reduce the oil to a 1/2 cup and the flour to 4 cups and had no trouble. It was still a little oily on my hands, but honestly it didn't taste oily at all. I love this and I will definitely make it again :)

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Reviewer:

Toasty Mama

Reviewed: Sep. 24, 2009

I didn't like it at ALL! because there were margarine and cream of tartar and lots of full fat foods! i actually knew that it was gonna turn into a wow next time I make them beacuse i used 1/2 cup of matgarine and a little bit less from cream of tartar! i recommend u try them this way but still very interesting recipe AT THE END!

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5 users found this review helpful

Reviewer:

Zappet

Cooking Level: Beginning

Reviewed: Jul. 26, 2009

Maybe it was just my carelessness, but i thought it was way too oily. I used this recipe for a pie crust, and I forgot to omit the baking powder/soda, so it turned out looking like a big, yummy pancake! It tasted wonderful though...!

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3 users found this review helpful

Reviewer:

0ver0bsessed

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 19, 2009

I should have listened to my instincts. This recipe was too oily. I would suggest using a solid such as butter, margarine, or crisco in place of the oil; or at least cut back on the oil. The flavor is good. Thank you Jacquie Whitney for sharing.

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Reviewer:

SHORECOOK

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: May 4, 2009

These really have a fantastic flavour and are super-easy to make. Unlike other reviewers, I did not find the dough overly oily. However I did make the mistake of following one reviewer's advice and adding more flour, because I didn't have time to chill the dough. The cookies turned out cakier than I think they would otherwise have, and they were not as pretty because the edges cracked. Followed exactly, I am sure I would have had the same pretty cookies as in the picture. I should also have looked for a different spool. The one I used made it look like my cookies had the symbol for radioactivity on them! Ha!

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Reviewer:

WRITEONMAMMA

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 12, 2009

these are awesome cookies! a new favorite to make with my little granddaughter. i've been saving up empty spools so that i can make these, make gift plates of them, attach the recipe and a spool to go with it. it's a really lovely cookie and a fun process to make them.

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Reviewer:

Rho

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Reviewed: Jan. 29, 2009

Great recipe, I did modify it a bit. I used butter instead of margerine and it tasted great.

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Reviewer:

karen

Reviewed: Jan. 2, 2009

My daughter and I made these a couple of days ago and thought they were fun to make and delicious. Using the 36 serving batch, I substituted the 1cup margarine with 1 cup butter and only used 1/2 cup of oil instead of the 1 cup the recipe asked for. We did not need to refrigerate the dough either. Will make again in the future.

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29 users found this review helpful