Reviewed: Sep. 29, 2009

Fab flavor! I did, however, find this almost impossible to push out of the cookie press, which is why I gave it 4 stars, not 5. I didn't have cake flour on hand, so I used the normal substitute (1 3/4 cups all-purpose flour, plus 1/4 cup cornstarch, for every two cups). I also used vanilla, instead of almond, just because that's the way (uh-huh, uh-huh) I like it, LOL. I'll use this recipe again, but for cut-out cookies, unless I specifically have cake flour on-hand.

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Reviewer:

LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 2, 2009

this has got to be the best cookie recipe that i DO NOT have to to wait and chill. i did change/add a couple of things though. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>[1] i didn't have cake flour so i used plain flour. 1 cup cake flour = 1 cup plain flour - 2 tbsp. of plain flour + 2 tbsp. of corn flour. [2] i didn't use butter, i used margerine. [3] i used 1/4 cups of icing/confectioners/powdered sugar and 2/4 of white sugar. [3] i added 1 tsp. of vanilla extract. [4] i baked it at 175 (degrees C) for 10 mins. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< PERFECT!!! thanks!

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Jorja Jones

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

I loved this recipe! Although I did not chill it at all I just put it in the press at room temp worked wonderfully for me. Yum!

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Reviewer:

Heather Richardson

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 19, 2008

Excellent recipe! For those that haven't figured it out yet, don't let it chill quite as long as reflected in the recipe and the consistency will be fine.

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Reviewer:

Bmoreman

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 24, 2007

The batter was way to hard, my press would barely even work. After adding a little water and some more butter - (like 2 tablespoons) the batter was soft and easy to use. The cookies taste great -- but it was a little frustrating... It seems like something is missing.

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mem0403

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Reviewed: Dec. 15, 2007

I liked this recipe, although, I'll admit I didn't actually follow it... My cookie press doesn't allow me to use refrigerated dough because it's motorized, so when i realized it wasn't quite firm enough, I simply added 1 cup of flour and 1/2 cup of sugar, and it came out perfect. People have raved how it isn't too sweet and isn't too chalky (like some other recipes I've tried) and the cookies come out a perfect white. Thanks for the recipe!

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Amy(Girl)

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 11, 2007

I don't know if the amount of chilling time is intended for an electric spritzer or not. My manual spritzer could not handle the consistency of the dough after 2-3 hours in the refrigerator. I am frustrated to say the least! I can't get more than two or three coookies out of my press before having to "heat" the dough back up again with my hands.

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Lisa H.

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Reviewed: Oct. 1, 2007

When we make these cookies I split the dough into 3rds and color 2 of them. One green and the other red. Then when I fill the cookie press I put a little green dough in a little of the plain dough in a little of the red dough in. Makes them more festive for Christmas. They mix as you press them out but it doesn't make them look like a red/green mess. Pretty cool the way they turn out.

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cowgirl

Cooking Level: Intermediate

Living In: Dallas Center, Iowa, USA

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Reviewed: Dec. 19, 2002

Though this dough tasted good, it was IMPOSSIBLE to work with when it was chilled. Most cookie presses call for room temperature batter. I'm a bit disappointed.

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CEDERBEJ

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Reviewed: Oct. 20, 2002

These were light and crispy and worked very well in my cookie press. For those who think 3 cups of flour sounds like a lot, remember this recipe uses CAKE flour -- so you'll need the full 3 cups. If you use all purpose, you could get by with less flour.

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AnnaG

Home Town: Austin, Texas, USA

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Reviewed: Dec. 15, 2001

I want to thank you for this recipe! I have been looking for this type of recipe for a while now. A long time ago when I was a child my mom and I would make this type of cookies. And now that I have my own children we now make this together! Again thank you from the bottom of our hearts. This had brough back alot of good memories that my mom and I had shared together!! :)

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