This cookie made an excellent basic cookie....meaning it was delicious sandwiched with raspberry jam in center and dipped in dark chocolate. Also tasty just dipped in dark chocolate and sprinkles.
I made these cookies twice-- the first time, I thought "meh" when I first tasted them. Over the course of a week of sampling, I found out that these are not cookies to eat fresh, they are cookies to give-- and as such, they keep very well. After a full week, they were rich and tender, with no signs of staling.
Still, I think Kathy_B had the right idea with adding a bit of extra flavoring-- when I made a second batch to give away, I added 1/2 tsp salt, 1/2 tsp baking powder, 2 tsp vanilla, and 1/4 tsp Flor di Sicilia (from King Arthur Flour). Holy Spritz, the second batch was amazing-- light, a little crisp, tender, rich, and fragrant with vanilla and citrus.
My family loves these cookies! I added 2 teaspoons of almond extract as well as the vanilla. This recipe will become a holiday regular of mine!
I was so disappointed with this recipe. I wasn't expecting a complete reinvention of this basic cookie but I certainly wasn't expecting it to be LESS than the original! In fact, it tasted almost like store-bought cookie dough in a tube. I don't go to the trouble of making cookies from scratch to have them taste like they came out of a tube. I think I'll stick to my usual Spritz recipe which has never let me down.