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The recipie has alot of promise, but it needs some tweeking. The first batch out of the oven were undercooked in the center. Next batch I flattend a bit and they came out better, the third batch I flattend to 3/8 thick and it seemed to work fine. They are very tender and are very attractive as they crack slightly and have a nice light brown hue around the perimeter. With the texture issues solved solved I would like to work on the flavor as they are a bit flat for my tastes, and for what I think a Christmas Cookie should be...... I think some ground nut and more extract would be a big help.

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Steve_G November 28, 2001

YUM! These were some of the best cookies I have tasted in a LONG time! The dough was REALLY fluffy and airy. It tasted so good raw. :D I used vanilla exctract, and used an electric mixer to mix everything 'till the 6th cup of flour. I didn't roll them out, cooked them for 10 minutes, at 375. Came out fluffy, and looked like a biscuit. I sprinkled some bakers sugar over them... ADDICTING!

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Mommacook#1 October 18, 2009

I've never seen a cookie recipe that states to bake the cookies in a 425 degree oven. My first batch I was a little scared so I only cooked it for 8 mins and the bottoms came out burnt, so I turned my oven down to 400 and had the same problem. Finally turned it down to 375 and cooked another batch for 8 mins and they came out perfect. Thanks for the recipe Sorry I forgot to add the stars.

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Sue in Indiana January 29, 2009

I quartered the recipe, using 2 eggs. I used 1 tsp vanilla and 1/3 tsp lemon extract. The dough was very soft and I chilled it for 2 hours. I topped the cookies with a whole pecan before baking. I was very pleased with the result. The cookies were soft and cake-like, with a delicate flavor. Perfect for a cup of tea! Thanks for sharing this wonderful recipe.

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Pesto lover April 03, 2008

this is an awesome recipe more people should try it!

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Caramelized February 13, 2007
Italian Sugar Cookies