14 Reviews of Valentine Rich Rolled Cookies

From: justcallmejulie

On Jan 1, 2005

THIS is my new Christmas cookie recipe! I have always used the Rich Roll cookie recipe from The Joy of Cooking, but wanted to try something else this year. WOW, these are so good and very easy to roll. Instead of using the icing, I just sprinked colored sugar on before I baked them. We ate them with Family Style Eggnog for dessert on Christmas Eve. They paired very well with the richness of the eggnog; a perfect dessert after a rich turkey dinner! This recipe is a keeper! BTW, I had some dough left over and it was just fine rolled and baked 5 days later.

From: Junebug

On Feb 10, 2005

I am changing this review and giving it the five stars it deserves because not only is it quick and easy, but it results in a buttery cookie that is still delicious after several days. I also refrigerated half the dough and used it several days later and they still taste great! A you can tell by my photos I topped the first batch with colored sugar and the second batch I dipped in chocolate. Deelish either way. And I won't be making these just for valentines day - they will be wonderful anytime, holiday or not! Thanks for sharing your recipe sweetiebarbara!

From: FlaBeachBuns

On Dec 17, 2005

I wish I could give this recipe 10 stars. These are the butter cookies of my childhood.I have made so many butter cookie recipes over the years trying to find the perfect butter cookie and this is it. Not to sweet, with simple ingredients, and it holds its shape for cookie cutouts. I make intricate snowflake cutouts with this recipe, for Christmas, and I top them with a chunky sugar crystal. I'am adding this recipe to the recipe book I'm making for my new daughter in-law.Thank You So Much!

From: Keegsmom2001

On Feb 13, 2008

Definitely a keeper !! Simply the best recipe I have used for cut out cookies. I only chilled the dough for 1 hr and it was awesome. Be sure to lighly dust your rolling surface and rolling pin with flour....this will be in our family for many years to come...thank you !!!!

From: GwenG

On Dec 11, 2005

I just made these for Christmas. Very good. I didnt roll them super thin and baked them 12-14 minutes.

From: Carrie McDonald

On Apr 7, 2004

Very tasty, dough is very easy to work with, taste is nice and rich. I rolled them into logs and dipped the tips in chocolate. The exact buttery taste I was hoping for. This recipe is a definite keeper!

From: Chicagopm

On Feb 14, 2005

If you like rich, buttery cookies, this is the cookie for you. I had to bake this longer than the suggested 8 to 10 minutes (more like 10 to 12 minutes). I frosted the cookies with "Cookie Frosting" Cookie Frosting and sprinkled them with assorted colored sugars and sprinkles. Also, I made some of the dough into quasi Linzer Cookies by cutting small shapes out of half of the cookies, slapping some strawberry jam on the uncut ones and topping it with the ones with small cutouts. I sprinkled these with powdered sugar to finish them off. Thank you for the recipe!

From: Seeprats

On Feb 19, 2008

This is my new favourite cookie recipe...extremly simple and quick to put together. The cookies were very buttery and rich...but I prefer them rolled out quite thin. I used half the ingredients and made a smaller batch.Following a previous review,I used sprinkles and coloured sugar over the cookies before baking ,instead of the icing.And followed the suggestion of dusting the cookie dough and area quite generously with flour while rolling it out. I made these for DH as part of the Valentine's Day goodies and he LOVED it!

From: Chef #182054

On Dec 21, 2004

These are the best cookies we have ever had. They are very rich and melt in your mouth.

From: Kellogs

On Feb 17, 2005

Yay, my first cookies! And the best I've tasted .. hah! A beautiful flavour and texture. They looked wonderful once I'd finished decorating them with the frosting and sprinkles. Too bad the battery in my camera was flat I made them for valentine's day and they went over very well. Also baked for 10-12 mins approx. Thank you so much for the recipe. I'll be keeping this one.