Comments on: For that very reason

By: Michele

Michele — Sat, 09 Dec 2017 17:35:30 +0000

I’ve been making these every Christmas for 9 years to rave reviews. Thanks so much for the recipe. It’s part of our Christmas traditions now! Happy Holidays.

By: Joanne Owens

Joanne Owens — Tue, 03 May 2016 18:52:04 +0000

I meant to say I added 1tsp vanilla, not 1 T

By: Joanne Owens

Joanne Owens — Fri, 25 Dec 2015 13:47:41 +0000

I should also mention that I enjoy a thicker cookie, so I rolled my dough to 3/4 inch. To keep the dough from being overworked, instead of rerolling multiple times I roll the scaps into balls and press with my hand or bottom of a cup to make a round cookie. My final note after all my trials. Be sure to remove cookies when a you see a little brown on the edges but they’re still quite light. Any browning on the bottom changes the taste of the cookie

By: Joanne Owens

Joanne Owens — Fri, 25 Dec 2015 13:41:03 +0000

I loved the taste so much I made them twice more this week to figure out how to conquer the crumble. I’m now careful to spoon the flour gently into the measuring cup and then level. I also add 1T vanilla when I add the sugar. I’ve tried freezing them, but the family had started eating them straight from the freezer! Just can’t keep them in the house.

By: Molly

Molly — Fri, 25 Dec 2015 04:16:03 +0000

In reply to Joanne Owens. Joanne, I'm sorry they were crumbly! That's frustrating. I started adding weight measurements to my recipes in 2011, but sadly, I wasn't doing them at the time I posted this recipe. That said, in general, 1 cup of all-purpose flour weighs between 125 and 140 grams.

By: Joanne Owens

Joanne Owens — Sun, 20 Dec 2015 16:37:39 +0000

I made this recipe. While they were delicious, they were too dry and crumbly to serve at my party. At first I thought it was because I used Land O Lakes instead of Lurpak, but after studying a great article comparing butters and their baking results (http://www.sfgate.com/recipes/article/When-Put-to-the-Test-Here-s-How-Butter-Brands-3236719.php) I know if anything the Lurpak would have made them flakier/dryer. So the problem was with my measurement of the flour. Without using a scale, it’s easy to put too much flour into the measuring cup. I will try these again because they’re the taste I want, but if anyone can share their secrets for getting an accurate measure, I’d welcome it. Also, if I do buy a scale, how do I know what the weight should be if the recipe doesn’t specify?

By: Minti

Minti — Thu, 02 Apr 2009 20:13:00 +0000

I made these yesterday with half the recipe. Still warm from the oven, they were lightly crisp on the outside but melt in your mouth. I'll try warming them in the microwave the next time to see if that works.

By: Minti

Minti — Mon, 02 Mar 2009 18:21:00 +0000

I’m going to give the halved recipe a try – will report back about how it went. Thanks Molly!

By: chris

chris — Tue, 23 Dec 2008 23:54:00 +0000

These are really incredible cookies and yet they are so simple. I wondered about the salt as well, but I didn't miss it. I noticed that they bake up better and look better if you make them smaller. I put them in standard-size cupcake papers and then in a tin to give away, so that they won't break because they really are a delicate cookie.Also, I made the brown sugar candy. Needless to say, it was very popular, although I about broke my arm trying to get the caramel to melt into the cream (when I added them together, the caramel got hard as a rock). All worth it though.

By: c. kramer

c. kramer — Tue, 23 Dec 2008 06:34:00 +0000

I just finished baking these. Awesome cookies. Thanks for the recipe 🙂 Happy Holidays!