Emily E

This is so delicious!Note - substituting vegan sour cream (i.e. tofutti) for the mayonnaise is a successful vegan/egg-free versions.

I love the simplicity of this cookie! Was very easy to make and a delicious reuse for cake mix. Will definitely make again!

This recipe is very tasty, judging by the dough. However, I too found the dough too sticky and soft to press. Unaltered, this recipe may work best using a cookie press with a type of icing tip (instead of the design plates).To make this work with the cookie press design plates, I added 2 1/4 cups flour. This made the consistency perfect but really weakened the flavor. So, if adding more flour, you may want to also add a little more sugar, salt, and extract.I've found that working flour into the dough with my hands is the best way to judge the consistency of the dough. Once my hand comes clean easily, I've gotten a batter just stiff enough to keep shape.To get a finer almond grind, use a mortar and pestle.

PERFECT homemade version of that peanut butter fudgy stuff you get at tourist traps. I've eaten half of it already a day later. This was so easy and fast to make. I omitted the chocolate chips for a quick peanut butter treat and used white chocolate chips straight from the bag (no chopping required). Once the chips melted to a liquid consistency in the microwave, I scooped in peanut butter straight from the jar. I lined my pan with parchment paper (instead of butter) for easy removal. Then threw it into the fridge to set. This batch is about 1/4" thick, easy to break apart, and pretty solid. Can't wait to add that milk chocolate next time!

I made a double-batch of these cookies for a holiday cookie swap. I doubled all of the ingredients but for the glaze. The ratio of cookie to glaze came out perfectly. The orange peel in the marmalade adds a very pretty detail to the shiny glaze on the cookie. Cooking these was more problematic. The instructions are unclear about the full size of the cut cookie. I made mine about 2 inches square and they really spread out in the oven, closer to 3+ inches. After that, I just rolled the dough into about 1-inch balls and patted them down into circles on the cookie pan. Depending on thickness, some of my batches were done at 10 minutes. Keep an eye on these as they bake. It also takes a while for the glaze on these to set. I tried to speed up the setting process in the fridge overnight, but that didn't help make them less sticky. This is a very tasty cookie. I will make them again!