Reviewed: Dec. 26, 2008

greatcookies

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Reviewed: Dec. 22, 2008

I just made these yesterday and they are nearly gone. I've always loved butter cookies so when I saw this recipe and all of the great reviews I had to try it and it's perfect. My dough was a bit dry (could be our extremely dry climate here in WY) so I added about a tablespoon more butter and that helped. I also accidentally browned a batch, but even those were delicious!

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emily

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Portland, Oregon, USA

Reviewed: Dec. 19, 2008

These were excellent cookies. I just got a cookie press and I was looking for a recipe to use with it. The first one I tried the cookies did not keep their shape while baking -- these did, they were perfect. I made two batches, in the second batch I replaced 1/3 C of flour with cocoa powder, both came out wonderful. I found that 9 minutes was the perfect time to bake these cookies. Let cool 2 minutes on the cookie sheet then cool on foil or paper. We decorated some of them with colored sugar but it was unnecessary, they were great as written. I am a big fan of warm cookies but these actually tasted better cold. They were nice and crispy! I am definitely going to make these again!

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spacedcowgirl

Cooking Level: Expert

Reviewed: Dec. 18, 2008

This was a decent recipe. I did make one mistake...I chilled the dough overnight and then I didn't have time to wait for it to thaw, so I kneaded the dough and rolled it out and used cookie cutters. They were pretty good!

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Buffy S.

Cooking Level: Intermediate

Reviewed: Dec. 13, 2008

Quick! Easy to throw together and roll out in a pinch like I did today. Next time I'd add a 1/2 tsp. salt, the cookies were a bit bland, but good... Chef Marian Thompson

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MARIAN THOMPSON

Cooking Level: Professional

Reviewed: Dec. 10, 2008

This worked out perfectly. I had lost my late mother-in-law's recipe for cherry nut cookies(a family favorite)and needed a replacement.I added 1/2 cup chopped pecans and one jar marachino cherries, chopped.I then formed the dough into logs. When it was chilled the dough was easy to slice and bake. They were wonderful, and no one knew it wasn't Grandma's original recipe!

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Galin

Reviewed: Oct. 31, 2008

I love this reicipe and I can't get enough of these little cookies. I made them at my neighbors house and I let her keep the big double batch of them because I thought that they would be safer there. Turned out I wasn't the only person who loved these cookies...

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Brittany

Cooking Level: Expert

Living In: Vancouver, Washington, USA

Reviewed: Sep. 21, 2008

Great recipe; easy to prepare and everyone will enjoy.

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mdford4

Reviewed: Aug. 12, 2008

These cookies are simply delicious. I'll be making these again soon!

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PMGILL

Cooking Level: Intermediate

Reviewed: Apr. 24, 2008

This is a great spritz recipe. The cookies come out crisp and delicious. I lessened the flour by a 1/3 cup and added an extra teaspoon of vanilla for flavor. It worked very well with my cookie press.

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