These cookies looked great, very Christmasy and very professional...but did not taste like much. Too many wonderful tasting cookies out there to make these again.
Peppermint Layer Cookies
lentzfive Posted: 12/13/10
Stanci Posted: 12/16/08
I should start by listing the things I changed: I used almond extract instead of peppermint and did not do the dipping or sprinkles. This was because these cookies were for my daughter's school party and there were serious time constraints. But the recipe was wonderful! The cookies are so beautiful and they have that only-at-the-holidays taste. Would be YUMMY with coffee. Fairly labor intensive.
AngelaB Posted: 12/20/08
CUTE cookie for Christmas. They turned out like the picture. Not overly strong peppermint. If you like more peppermint to your cookie I would add more extract to the red dough. Worth the extra time measuring and slicing the cookie dough. I'll definitely add this recipe to my favorites :)
ralphie Posted: 12/08/09
These turned out very pretty and tasted good as well. That being said, I probably will not make these again due to the time they took to make. They were not difficult, but were VERY labor intensive! These took me 3 1/2 hours total to make. I wiped my knife with a damp paper towel after each cut of the dough. The wet knife made the cuts easier.
karenfromboston Posted: 03/03/10
These are showstopper cookies. I adjusted the recipe and used dark chocolate and nuts instead - beautiful and tasty addition to your cookie tins. For more secret ingredient recipes visit email@example.com
bakeloveit Posted: 12/15/09
Haven't made these yet but make a cookie VERY close with a choc layer, cherry layer & almond layer. instead of using the rectangle directions. I line a loaf pan with plastic wrap & smash each layer in it on top of each other, then freeze (or put in fridge). Slice the loaf downthe middle & then slice each cookie off. VERY easy. I can't wait to try these.