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Showing 1-5 of 5
on February 12, 2012
Ok attempeted 3 times before I got it right. First attemp didnt cream properly. 2nd attempt, deffinintly creamed properly, but relized that this recipe has to be off. I made it with everything, except 2 1/2 cups of flour, I made it with 1 1/2 cups and it came of perfect. The first and 2nd batch were almost impossible to pipe. And after baking they were soft and alright, but just alright. After they cooled, hard as a rock, almost broke my teeth. But the final batch with 1 1/2 cups of flour absolutely perfect. So this recipe has to be off. So who ever tries it next, try with 1 1/2 to 1 1/4 cups of flour.... Good Luckpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Dudo
on March 03, 2011
Excellent cookies! Made just as stated and got 32 cookies. They do not spread, the size they are made, the size they stay. My cookies baked for the full 14 minutes. They are truly a "can't stop eating" cookie.
Thanks for posting.
on February 21, 2012
This dough is impossible to pipe out of a bag. Hoping they come out good though. This is one of my favorite Italian cookies. i have already nailed the rainbow cookie, just need this recipe. Could not pipe out pretty shells though.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 28, 2011
these turned out great! dough was a little difficult to pipe with tip. great cookie. Used 1 tsp almond extract and 1/2 tsp of vanilla. Put raspberry jam in the middle and dipped in dark chocolate. Very similar to italian bakery cookies! Definitely a keeper!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 03, 2011
I combined this recipe with another recipe for Italian butter cookies on this site. I did not get to have a finished cookie because my dog got to them first. However, I tried a plain half once they were done baking, and it was okay, Not like the ones from the bakery but still good. Kind of like a heavy cake. I could taste the flour for some reason. I will definitely make them again, so next time I'll stick to the given measurements and see if that helps. Here are the ones I used:
1 cup butter
2 1/4 cups flour
2/3 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp baking powder
Serving Size: 1 (747 g)
Servings Per Recipe: 1