Reviewed: Dec. 24, 2009

Excellent cookies. My cookie expert husband, said "You can make these again." And I will. Didn't change anything in this recipe, it's perfect just as it is.

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Reviewer:

Jeanne Mae

Cooking Level: Expert

Home Town: Mc Bain, Michigan, USA

Living In: Pearland, Texas, USA

Reviewed: Dec. 22, 2009

awesome!! made a few changes as noted. used 1/2 cup salted butter and !/2 cut crisco. omitted salt used 1/2 cup brown sugar, 1 cup white sugar (gave it a crunchie,chewy texture)...... bit thumbs up!!!!!

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Reviewer:

Rosann

Reviewed: Dec. 21, 2009

These were fabulous! My 7 year old and I made them together. Baked them for 10 minutes and took them out when they looked a tad undone. This was perfect as they are now soft and yummy!!

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Reviewer:

Christi

Reviewed: Dec. 20, 2009

This cookie is bland as is. I'm not sure what all the fuss is about. It would definitely have benefited from some almond and vanilla extract.

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Reviewer:

toiveajattelu

Reviewed: Dec. 18, 2009

My family loved them.

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Reviewer:

claypat

Reviewed: Dec. 18, 2009

These turned out PERFECT. With a few alterations. I rarely ever bake right from a recipe. I used salted butter instead of shortening. I also put a little extra cinnamon into the dough. I also added some nutmeg to the dough as well as the sugar coating. I baked them for 13min. DELICIOUS.

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Reviewer:

Missy

Cooking Level: Expert

Reviewed: Dec. 14, 2009

I love this recipe. I did change it a bit though. I use butter instead of shortening and put the cinnamon right in the cookie at Christmas time. Then I roll the cookie in coarse red, green and white sugar for a pretty effect! I can't make them fast enough!!

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Reviewer:

Fudge Fanatic

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

Reviewed: Dec. 10, 2009

I added about a teaspoon of vanilla and a tiny bit (1/8 tsp) of almond extract. 8-10 minutes was NOT enough. I needed at least 13. They got hard on the outside as soon as they cooled. They taste really good, I used red and green sugar. I hope people at work like them! Oh, and use butter flavored shortening. That white stuff in a can is nasty, I would never use that in these cookies!

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Reviewer:

Emily G

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Geneva, New York, USA

Reviewed: Dec. 6, 2009

These are superb! I wanted them to be disc-shaped, so I flattened them a bit by pushing on the balls of dough before I placed them in the oven, and they turned out just how I wanted them. The flavor was perfect. Ph, I did add a teaspoon of vanilla. That's the only thing I did differently.

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Reviewer:

parsonsperson

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 6, 2009

These were good, but the first batch got too hard, and lacked flavor. However, after the dough was frozen, they came out fluffy and light. My suggestions are to freeze the dough, leave out the salt, and add 1/2 tsp. of vanilla. Also, try dipping the dough in melted butter before you coat it. It gave me a much crispier coating.

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