Reviewed: Dec. 16, 2010

i LOVE these cookies, though i did read the reviews and added the mace, and white pepper, the first time i made them i left out the cardamom. After making another batch, i must say that i prefer them without it. Also, you might have to adjust the flour to 3 cups. I have made these quite a few times, it is the easiest cookie recipe to make. Thank you for a wonderful recipe.

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Reviewer:

bella2

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Muncie, Indiana, USA

Reviewed: Nov. 26, 2010

my favorit christmas cookies.

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Reviewer:

Loree86

Cooking Level: Expert

Living In: Mora, Minnesota, USA

Reviewed: Oct. 20, 2010

I made these cookies today...they tasted totally delicious and may be the best butter cookie I've tasted yet. Although, I made minor changes to this recipe, I still gave it 5 stars because of the taste - they taste delicious (as my 3 year old son put it). After reading through some of the other comments & suggestions for this recipe, I added an additional 1 1/2 tablespoons each of vanilla & almond extract, and added ground pecans (as much or as little as you prefer). With that said this is a staple in my kitchen. One thing I must mention is that even with refrigerating the dough for 1 hour; the dough was still too soft to form the S. I then put the dough in my cookie press and they came out wonderful w/ lowering the oven temperature to 350 @ 8 mins. Godgifu - thanks for sharing this wonderful recipe!

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Reviewer:

Cindy A.

Cooking Level: Expert

Reviewed: Aug. 9, 2010

Perfect! Only upset I didn't triple the batter and will have to remake it again so sooner than later. I added a little more almond extract only bc it ran over the measuring spoon, but I also saw that as a few recommendations. Perfect! I made mine in TBSP size balls and they were fabulous!

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Reviewer:

Reviewed: Aug. 7, 2010

Spectacular if you love sugar cookies! These are addicting!

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Reviewer:

lymanbb

Cooking Level: Beginning

Reviewed: Aug. 1, 2010

We have baked these cookies for years. We call then "Pecan Dreams" because chopeed pecans are put in the dough and then we roll them in tsp. fulls and stick a half pecan in middle and roll it into the cookie. We put them in the powdered sugar right ways. Wonderful!

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Reviewer:

Faye

Cooking Level: Expert

Living In: Hearne, Texas, USA

Reviewed: Jun. 6, 2010

I just made these and I'm really impressed with it. It kind of reminds me of the Dutch boterkoek recipe in my family, so it was easy to follow along. took the advice of the other reviews and put 1 teaspoon instead of half a teaspoon of almond extract. later on they had cooled a bit I melted some seieet ocolachips in a small sauce pan and dipped one end of the cookies into it, then i added sixcubs o white choolate to uncleaned cclate pan to make a lighter chocolate drizzl, aitle coffeee cream to make the chocolate thinner, then i drizzled stripes over the dipped cookies, they taste very yummy.

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Reviewer:

AcrylicMasterpiece

Cooking Level: Expert

Reviewed: Apr. 3, 2010

Very, very plain and I added the zest of a lemon to the batter because I had it around. Also they spread and so didn't look very good either. Dough was very difficult to work with. I am going to go with a butter cookie that has a little more flavor and some baking powder next time!

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Reviewer:

knewhall

Reviewed: Feb. 9, 2010

Easy recipe, but I added a bit more flour to make them easier to shape.

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Reviewer:

MadMidgetBaker

Reviewed: Jan. 12, 2010

I just finished a batch and I can't stop eating them, I made some tea to have with them, but ate 3 before the water boiled. I added a little more almond essence because mine was really old. The prep time is much longer than 10min because of the S shapes, which weren't as hard as many suggested, just have to work fast and would help if these were made on a cooler day with cool hands. In saying so I have hot hands all the time and they still turned out awesome. Cook time is definitely 10 min per tray, I ended up with 3 = 30min all together. Used a non-stick cookie pan and didn't grease it, looked like there was enough butter in the recipe and they didn't stick. Used baking paper on a normal cookie sheet and they were fine too. They have a great light crisp texture for me, will definitely make again. Thanks for sharing.

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