By awalde on November 03, 2010
Photo by Baby Kato
Photo by Baby Kato
"4 in 1! With the same dough you'll prepare a 4 different cookies to offer to your guests!"
Serving Size: 1 (745 g)
Servings Per Recipe: 1
"Such good cookie, I just loved them! Althouhg you missed a couple of steps when it came to adding the egg ,and mixing the flour in, I was experienced enough to know when to mix the remaining ingredients. My favourite two types of cookies were the ginger and the cinnamon. Both went very well with the recipe, and my tea."
"Awalde, these are the best spiced tea cookies that my dh & I have tried on this site. They were perfection. Excellent flavor and the crumb was wonderful, the cookies simply melted in our mouths. We really enjoyed these tasty treats, we both kept going back to the cookie jar until they were all gone. It only took 1 day (we never do that, but we couldn't help ourselves). These are that good. The only change I did was to add the cinnamon, cardamom and nutmeg to the dough, instead of making seperate cookies, so very good. My dh has asked that I make these for him this weekend, even though he currently has blueberry cake and chocolate chip cookies to eat. I can't wait to try these again. A great big thank you for sharing this wonderful recipe which has also gone into my Best of Cookbook for 2014. Kudos to you my friend. Made for Aussie Swap - March 2014."
"Made this delicious cookie dough today -- only baked off one roll and froze the rest to have throughout the holidays. I prefer cinnamon vs. the other ingredients so I stayed with it and they were delicious. Next time I'll be a little more adventurous and try the other spices. Made for PRMR, December, 2013."
"Fantastic...my favorite is the nutmeg. i made long skinny logs so i got lots of little cookies. it seemed odd adding fresh ginger (wouldn't it upset the balance of wet/dry ingredients?) so i used dry ginger. Made for NA*ME Tag & Christmas. :)"