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Chocolate Crinkles II

Reviewed: May 7, 2012
This cookie is enough to satisfy any chocolate craving. Followed the recipe as is but didn't level the cocoa in the measuring cup, so maybe added about 1/8 of a cup more than recipe calls for. Froze dough for about an hour and put it back in the freezer after filling up a cookie sheet. Used a scoop to scoop the dough into the confectioners surge which was a time saver and kept my hands pretty clean. Had to bake the cookies for 15 minutes. The first batch I put in for 12 and they were raw in the middle, had to toss them. The ones baked for 15 minutes were a keeper. Can't wait to make this recipe again.
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Whipped Shortbread Cookies

Reviewed: Dec. 17, 2007
I wish I could say that this recipe worked for me, but it didn't. I added 1/2+tsp of vanilla to this recipe, and beat the butter first, added the conf sugar and beat that in, then the flour and beat for 10 minutes. Cookies looked great and tasted great, but I could barely get them off the pan before they would fall apart. I figured they would be easier to handle once they were cooled, but they weren't. They fell apart the minute you tried picking them up. They tasted great, but I definitely can't make this to serve to people or they would get a plate of crumbs. What a bummer!
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Yummy Peanut Butter Cookies

Reviewed: Aug. 29, 2006
What a great recipe for a light, crispy yet chewy cookie. I didn't have the almond extract, so like others, just used 1 1/2 tsp of vanilla instead. I highly recommend refridgerating the dough before using, it made it so much easier since mine was soft. I added chocolate chips to 1/4 of the dough, and boy, they were good. Everyone at work keeps coming back for more.
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38 users found this review helpful

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