Notes about Recipes in this book

• Norwegian butter cookies (Spritz)

  • IvyManning on December 17, 2014

    These did not work at all , way too dry to press out of pastry bag

• Aunt Sis's strawberry tart cookies

  • IvyManning on December 17, 2014

    These did not work well. As instructed I cut the butter into the flour and kneaded briefly and chilled for several hours. A lot of the butter separated out of the dough and left lacy, bubbly edges and messy, sloppy cookies. Another fail from this book :(

  • Astrid5555 on December 16, 2012

    Easy and delicious. Made one half with strawberry, the other half with apricot jam.

  • mamacrumbcake on March 08, 2019

    We love these cookies and have been making them for many, many years. It makes a lovely, tender, and buttery cookie. I use the food processor to mix them and have never had a problem. They always turn out beautifully. Sometimes, I add a little more jam after baking. The dough by itself is very versatile. I have used it for sugar cookies, put it through a cookie press, and even converted to gluten free. The GF version makes one of the nicest GF cookies and kids love them.

• Walnut acorn cookies

  • IvyManning on December 17, 2014

    This recipe make dough that is much too soft to form into acorn shapes as instructed. They just looked liked greasy blobs. This is one of many fails from this book. I think the recipes are really dated and perhaps they haven't cross tested with modern ingredients. I wish they would have listed dry ingredients in grams or ounces for better accuracy. Dumping this book!

• Cottage cheese cookies

  • sgump on June 23, 2013

    A lovely 50-year-old recipe. Used unsalted butter and 1% milkfat small-curd cottage cheese; added 1/2 tsp rosewater (in addition to the 1 tsp vanilla called for); baked for about 12 minutes at 350+. And even though I used a teaspoon to shape the cookies as I dropped them, my yield was only 4 dozen (not 8 dozen). Quite tasty, though, and quick! (Page 48.)

• Apricot chews

  • jp_nyc on April 10, 2016

    These were one-bowl / no-mixer easy and turned out well. I used California apricots as suggested and the filling was deep orange, tart and intense (probably too much so for little kids); overall these bar cookies were not very sweet. I cut them into squares when were probably still too hot from the oven; next time will wait until a bit cooler. Also next time I might add a dash of vanilla, and also finish with a light dusting of confectioner's sugar.

• Chocolate peppermint bar cookies

  • twoyolks on December 26, 2018

    This are nice but a bit basic. The peppermint candy is the dominant flavor with just a bit of chocolate.

• Chocolate wafers

  • twoyolks on November 29, 2015

    I had problems making these because I didn't read the recipe notes first. I used rum instead of rum extract. These are basic chocolate wafers but they didn't end up quite as crisp as expected.

• Mocha cookies

  • scparks on April 14, 2012

    A wonderfully Chocolate cookie. Always gets rave reviews and requests for more. Adapts well to Gluten Free using Cup 4 Cup or KA all-purpose.

• Polish apricot-filled cookies

  • hillsboroks on December 30, 2019

    These were a wonderful addition to my Christmas cookie gift boxes. They were not terribly rich or sweet but had a delightful flavor from the apricot filling and a nice pastry crust. I did dust them with powdered sugar and would not recommend skipping it. I received many compliments on these cookies and will definitely make them again.

• Linzer bars

  • hibeez on January 06, 2019

    Dough was very difficult to work with much too soft. Cookies were not crisp.

• Everyday Dorie by Dorie Greenspan

  There’s a picture for every cookie, making it all the more difficult for us bakers to decide where to start – every cookie has its charms.

  Full review