Reviewed: Apr. 6, 2012

Love this recipe! It's so easy that I can make it with my 2yr old. They key is to mix it until your arm hurts and use parchment paper to avoid burning. I've substituted butter with margerine and shortning and they were still delicicous. Have also added various extracts and food colouring and the cookies still turned out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mesababy

Reviewed: Feb. 9, 2012

I have to say the only thing I did different was sift the flour and sugar and then just beat it on slow till it was all combined and then switched to full speed for about 10 minutes and then baked them and walla perfection. These will definitely be a staple cookie in my home :D

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Moni

Reviewed: Feb. 8, 2012

Delicious! I followed the reviews and whipped for a total of 20 minutes. Melts in your mouth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASHLEYBOICE

Reviewed: Jan. 29, 2012

Awesome, awesome, awesome is all I have to say!!! The texture of these cookies is heavenly! I leave out the cherry though and either dip half in dark chocolate or else make a thumbprint and fill with raspberry jam...but they are terrific as is too! I also took the first reviewers tip and whipped the butter for 5 minutes and whipping between the sugar and flour additions. Stellar recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 24, 2012

Awesome recipe but I had to add a little more confectioners sugar because it wasn't fluffy enough. Also the key is to whip them for a long time, until superrrr fluffy. I've made this recipe many times, just had to find it here to refresh my memory.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fuzzypanda

Cooking Level: Professional

Home Town: North Battleford, Saskatchewan, Canada

Reviewed: Dec. 23, 2011

HELP! I actually got this exact same recipe from my mom who made these every year. She told me the secret is in the whipping. At least 10 minutes is the key. They are my husband's favorites so I made a double batch and followed her directions which are the same as these here. I knew they were fragile from when my mom made them but mine are so bad that you can't even pick them up. They crumble to bits. I whipped the dough up in my Kitchen Aid for 10 minutes and dropped the dough onto parchment paper covered baking sheets. I guess one small change I made was baking them on the convect setting at 325 instead. (Manufacturer recommends reducing the heat by 25 degrees when using convect instead of bake.) Oh oh. Now that I stop and think about it I measured then sifted the flour and confectioners sugar using a wire sieve. So double recipe, Kitchen Aid, oven temp and sifting were my four differences. None of which I would have suspected would be detrimental to the recipe. Any advice/sugggestions would be greatly appreciated. I am not even going to remove the remaining batches from the cookie sheets. I am going to put them in the freezer then remove them from the sheets after they are frozen. Maybe we'll have to eat them half frozen!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shelley

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 23, 2011

This is the best recipe I have found. They melt in your mouth!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JulieMillette

Cooking Level: Professional

Living In: Moose Jaw, Saskatchewan, Canada

Reviewed: Dec. 22, 2011

These are absolutely amazing. I did what another reviewer suggested and whipped the butter for 5 minutes first, and added the sugar and flour mixture in a bit at a time, and whipped for 1-2 minutes after each addition. This resulted in a literal melt in your mouth cookie that my fiance described as "If I took a bite out of a cloud, this is what I imagine it would be like." So, weird endorsement, but these are wonderful cookies, easy to make, and I will most definitely be making these again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MissKay

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Dec. 18, 2011

These are a family fav and I've been making them for about 4 years now exact recipe. I usually use margarine though and they are still just as good. I don't usually beat them for as long as it says maybe only 5 minutes with my kitchenaid. We keep ours in the freezer so they don't dry out and crumble.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mj2007

Reviewed: Dec. 17, 2011

Melt in your mouth yummy! I had to take the cookies out of the oven at 10 minutes or they started to burn. I added candy cane bits instead of maraschino cherries and that worked wonderfully!

Was this review helpful? [ YES ]
0 users found this review helpful