Reviewed: Dec. 10, 2011

The dough was very dry and crumbly so wouldn't go through my cookie press. I added a little milk to make the press work. The flavor of the cookie was very bland and as other reviewers said "flour-y."

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2 users found this review helpful

Reviewer:

Leslie

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Reviewed: Oct. 27, 2009

I agree with some of the comments about the flour-y flavor. I used unsalted butter but the last time I loaded my cookie press I mixed in a little salt. Next time I would put in more and I think it helped the flavor. I might also use some sprinkle sugar on top for sweetness. I would consider making this recipe again. I also used whole wheat flour (only flour I have) and substituted the vanilla for almond. The WW worked fine.

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10 users found this review helpful

Reviewer:

Julee

Reviewed: Feb. 3, 2009

Great recipe! I followed the directions precisely with great success. The cornstarch gives it that "melt in your mouth" texture...literally, it melts in your mouth. And the vanilla and almond flavors are yummy together. A really good cookie!

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29 users found this review helpful

Reviewer:

SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

Reviewed: May 31, 2008

These are very light and do go quickly.

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9 users found this review helpful

Reviewer:

go away

Reviewed: Dec. 21, 2003

It seemed like a lot of cornstarch to me (1 cup), but I followed the directions and they tasted okay, but would have tasted better without so much cornstarch.

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37 users found this review helpful