Reviewed: Dec. 16, 2009

This was a little more work than most. I didn't get any comments on it. Thought the cookie cakes were a little dry. Maybe not bake as long as stated.

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Reviewer:

nanette00

Cooking Level: Intermediate

Living In: Oakland, Maryland, USA

Reviewed: Dec. 15, 2009

Cookies are soft and chewy and the frosting has a perfect texture! (I excluded the evaporated milk) I made this recipe today for a Christmas cookie exchange, only I substituted devil's food for the red velvet and excluded the burbon. Then I added peppermint extract to the frosting and rolled the cookies in crushed candy canes instead of pecans. Yummy!

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Reviewer:

hatches

Reviewed: Dec. 11, 2009

I cheated a bit and used store bought cream cheese frosting so I'm sure that is part of why they were not as good. A couple additional changes I made: toasted the coconut, left off the pecans. I took these to a cookie exchange and people really liked them.

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Reviewer:

Amy

Reviewed: Dec. 8, 2009

I made these exactly as directed. I thought they were awesome. Crunchy on the outside and still chewy. Amazing frosting. My 17 year old son said they were the best cookie he ever tasted! The only suggestion I would make is to make smaller cookies. I made walnut sized and came out with only 36 cookies, making 18 of the finished product. Thanks for sharing this recipe!

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Reviewer:

CANABALI

Reviewed: Dec. 7, 2009

The 1st thing everyone who took a bite of these said was, "MMMMM!". These are great cookies, and they are so pretty! I left out the bourbon and coconut, but used the pecans. They were amazing. The only issue I had was that there was so much extra icing. My suggesion would be to get the icing recipie for 12 servings.

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Reviewer:

NurseLady

Reviewed: Dec. 7, 2009

This is good but incredibly rich. masking smaller cookies is better. I used a tsp measure to portion the cookies & baked for about 41/2 minutes. I also didnt really like the icing. Too tangy and too sweet. Made a second batch with another frosting recipe (buttercream).

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Reviewer:

Crystal

Cooking Level: Intermediate

Reviewed: Dec. 5, 2009

Left out the bourbon and used a cooked icing recipe for another red velvet cake recipe, but wished I had used the one given here without the nuts and coconut. Next time I will make the cookies one-half the size of walnuts as the the cookies are just too big when put together in a sandwich. Like eating a meal and I cannot imagine a child eating one. Would like to try these with a lemon or choc. cake mix.

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Reviewer:

chuckardk

Reviewed: Dec. 3, 2009

These were a HIT at my office. They were gobbled up in about 30 seconds! I left the bourbon, coconut & pecans out. Next time I may make 1/2 with pecans and 1/2 without. Also, I used regular milk instead of evaporated (just because I didn't want to open a whole can for 2 tsp.) I'm making them again this week! Edited: I tried this around Easter using Carrot Cake mix instead of Red Velvet and they were equally delicious !!

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Reviewer:

Debbie S.

Cooking Level: Expert

Reviewed: Nov. 22, 2009

Delicious! I used a teaspoon of vanilla in place of the bourbon, fat free cream cheese for the icing, and left out the coconut completely. I love these! This frosting is pretty runny- I recommend leaving out the liquid. I have also tried these topped with a cream cheese frosting and pecans rather than as a sandwich, but they're just not as fun (or pretty) that way. I love how the cookie texture is not very cake like - it's super moist and really tastes like a cookie! Can't wait to try this with a carrot cake mix!This is definately a keeper.

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35 users found this review helpful