Reviewed: May 2, 2012

It was ok...not very tasty and dry. Cookies fall apart easily.

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2 users found this review helpful

Reviewer:

J Cotta

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Cooking Level: Intermediate

Living In: Mechanicsburg, Pennsylvania, USA

Reviewed: Dec. 25, 2011

I thought these cookies were very good.

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Reviewer:

misha

Cooking Level: Intermediate

Home Town: Hudson, Florida, USA

Reviewed: Dec. 21, 2011

The cookies came out of the press nicely! Yea...The cookies are not dry but tender and flakey. With a pound of butter, they are delish. I will be making again. I can't wait for next year's Xmas.

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Reviewer:

cory

Reviewed: Dec. 17, 2011

Very good cookie! One change I always make is to use half butter and half shortning, it seems to make these so much easier to work with. I disagree that they are not sweet, but we also add decorators sugar and a red hot to each one.

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Reviewer:

Mrs.K

Reviewed: Nov. 28, 2011

I did not like this recipe. They spread out and didn't keep their shape, they also tasted very floury. I tried adding more vanilla to fix them but it didn't help.

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Reviewer:

caremastin

Reviewed: Dec. 28, 2010

Great tasting dough!!! I had taken the advice of one of the other reviewers & put the dough in the Refrigerator. I own a Wilton Cookie press and that was the BIGGEST mistake I made. Once I let the dough stand out for a long time and it was really soft, the dough & press worked well. So, be sure to know your cookie press before you start to sptriz your cookies.

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27 users found this review helpful

Reviewer:

ITSYBIT

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Stone Mountain, Georgia, USA

Reviewed: Dec. 25, 2010

this recipe is a bit dry

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3 users found this review helpful

Reviewer:

coleebear

Cooking Level: Intermediate

Living In: Sykesville, Maryland, USA

Reviewed: Dec. 21, 2010

Made spritz cookies for a cookie exchange i made over 150 cookies... This was a great recipes, i liked that they tasted buttery and not very sweet. I found that using the dough right away on my cookie press made this cookies easier to handle. I did do 2 batches and chilled one over night but i ended up leaving on the counter to soft for about 2 hours. These are fun to decorate for all ages. I will definately be using this recipe over again....

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6 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 14, 2010

Sorry to say I can't think of one good thing about this recipe. My recipe is in storage, and I picked this one as a substitute this year – big mistake. Let's start with the dough; too much butter made the consistency sticky and unmanageable. Trying to get it into the cookie press was a mess, and pressing it out was ridiculous. When baked, the cookies spread out and flatten instead of keeping a nice presses shape. They taste flat too – too bland. Once cooled, they crumbled when I tried to store them in zip lock bags as they had no strength to hold themselves together (way too much butter and not enough flour to hold it all together). I generally don’t comment, but my entire experience with this recipe was a disaster.

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Reviewer:

LINDIN

Reviewed: Dec. 17, 2009

I wanted to comment that when I made these cookies with my mom we always chilled the dough and put the cookie sheets in the freezer, too. This might help with the spreading problem.

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7 users found this review helpful