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Recipe Reviews 28 reviews
Linzer Tarts
I didn't have the 2-1/2" cookie cutter so I used a smaller cutter. I chilled the dough overnight & found it worked better if the dough was chilled (as you said) because once it warms, it's more difficult to work. I kneaded it and worked quickly to transfer cuts to the baking sheet. I made them thicker then an 1/8", more like 1/4". I watched the bake time since they were smaller and thicker and adjusted the time accordingly. I usually use preserves (thicker and sticks to the cookie w/o running), but had jam (to thin & runny but it worked out in the end). They have a nice buttery taste. I added a little almond extract to enhance the flavor. I will make these again. Thanks for the recipe.

1 user found this review helpful
Reviewed On: Dec. 12, 2005
Bobbie's Oatmeal Cookies
Oatmeal cookie recipes I've made before had spices where this one didn't. It gave me a chance to try something new. Glad I did. It still was flavorful. It took a little longer for the centers to bake (was a little raw after cook time). They stayed soft. I'll make these again. Thanks for the recipe. I left out the chocolate chips and nuts.

1 user found this review helpful
Reviewed On: Dec. 12, 2005
Big Soft Ginger Cookies
This was my first ginger cookie. They were great. They puffed up, kept their form and tasted terrific. The place smelled great while these were baking. They stayed soft. A wonderful delight. Thank you for a great recipe that I will make again. While the dough was sticky to work with, it was well worth it. Excellent.

0 users found this review helpful
Reviewed On: Dec. 12, 2005

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