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Showing 1-3 of 3
on January 05, 2013
Excellent recipe, beautiful cookies! I made them gluten free, using a mix of very fine yellow corn flour, white rice flour, potato starch and cornstarch with some xanthan added. As there is no good almond extract available here, I used amaretto liquor. Piping them after 30 minutes of chilling time worked like a charme - and they turned out as real melt in your mouths! Thanks for sharing :)person 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 15, 2013
I love making spritz cookies. I am lucky enough to have inherited my mom's original copper and aluminum Mirro cookie press. I cherish it and make several different spritz recipes every year. My favorite shape has always been the wreath with a maraschino cherry half in the center. Seven year old DD & I made cookies galore today, and she had fun pressing the dough and slicing the cherries for these. Made and enjoyed for Pammy's Cookathon in her honor. We'll miss you!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 December 01, 2012
5 stars for a great recipe. Easy to prepare and the cookies were a hit with my family. I made my cookies into a flower shape using the cookie press, sprinkled with sugar and added a 1/4 glace cherry to the centre. They turned out really pretty. My youngest daughter said that the cookies just melted in her mouth (really wish I could have one of these cookies- but I follow a gluten-free diet). Photo to be posted. Reviewed for Make my Recipe Tag in the Aus/NZ forum Dec 2012people 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
Serving Size: 1 (1163 g)
Servings Per Recipe: 1