Comments on: 12 Days of Cookies: #12 Glazed Butter Cookies!

By: Annalea

Annalea — Wed, 06 Oct 2010 01:52:43 +0000

okay. they’re gorgeous and delicious! i didn’t have vanilla extract (actually am making my own but it won’t be ready until december!) so i used almond and used pure irish butter for the first time. a wonderful difference. also used seeds from two vanilla beans in the glaze. sigh….

By: Annalea

Annalea — Wed, 06 Oct 2010 00:28:23 +0000

since it was cool and rainy here today (so cal), i thought a comfort meal dinner was in order (chicken divan in the oven) with some delicious cookies for dessert. i was thinking shortbread but decided on these when i went looking for recipes to inspire me. i’m a bit nervous about the dough (now chilling) because it seems a bit on the dry side and i know i followed the recipe. so we’ll see. seriously though, even if they’re a bit crumbly i’m pretty sure i’ll still be able to choke ‘em down – especially with the glaze :-)

By: natalie

natalie — Thu, 31 Dec 2009 17:06:38 +0000

thank you! i was looking for this recipe. love the site.

By: Tim

Tim — Sat, 19 Dec 2009 17:02:34 +0000

Thanks, emm! I glad you are enjoying the cookies.

By: emm

emm — Sat, 19 Dec 2009 12:19:33 +0000

Dear Tim,
Like some others, I came here via 101 cookbooks and fell for your 12 days of cookies idea and your great photos. I made the Mexican Chocolate ones, the rugelach, and now these wonderful butter cookies. All turned out wonderfully delicious. Thanks for culling these great recipes from all the Christmas cookie recipes out there. Happy holidays to you!

By: Tim

Tim — Fri, 18 Dec 2009 04:17:21 +0000

Hi Casey! Thanks for the nice comment. I’ll try to do better job of adding yields to cookie recipes. I am sometimes reluctant to do this because they vary so much depending on how cookies are formed. These in particular are hard for me to say. Depending on the size of cookie cutter you use, you can get anywhere from 20-40 cookies out of this. I end up with around 28 using a 2 1/2-inch circle cutter.

By: Casey

Casey — Fri, 18 Dec 2009 04:12:45 +0000

Thanks for the great recipes! I look forward to perhaps adding a few to my ‘best of/repeat bake’ christmas cookie list. A question on this as well as the other recipes….would you be able to add the quantity yielded per recipe? I make cookie boxes as presents and would love to know how many cookies per batch. Happy holidays!

By: sarah

sarah — Tue, 15 Dec 2009 20:14:57 +0000

I agree with the cream cheese addition to sugar cookies. Otherwise sugar cookies are way too sweet when you add the icing in. The other alternative is to add lemon rind in so the sweet bite is eased by the citrus. Looking forward to trying these out.

By: Amanda

Amanda — Tue, 15 Dec 2009 16:32:05 +0000

Hi! So, are you so tired of baking that I couldn’t coax you into baking up some of these wonderful cookies and delivering them to some working compatriots at an ad agency in Chicago? I live in Santa Fe so can’t do it myself:-) What a terrific site…..and recipes!
Thanks,
Amanda

By: Lisa

Lisa — Mon, 14 Dec 2009 20:38:24 +0000

Thanks for all the wonderful recipes!! Can’t wait to get busy baking.

By: Caroline

Caroline — Mon, 14 Dec 2009 16:08:59 +0000

phew… what a run! It has been great. And, congrats on the Design Sponge spot!

By: Tim

Tim — Mon, 14 Dec 2009 01:48:49 +0000

Hi Ginger, my advice is always to give it a try! As long as the cheese you are using has some tang, I think they will work out okay. Let me know what you discover…

By: Ginger

Ginger — Mon, 14 Dec 2009 01:26:05 +0000

My husband alerted me to your site via your recipe on Design*Sponge because he recognized my love of baking and distaste for boring cookies (and love of adding cayenne to most, if not all, things chocolate). Thank you so much for your fun and inspiring 12 days of cookies. I have been brainstorming what assortment would be best for passing out to neighbors and I have a feeling that more than one of your recipes will make the cut.
I do have one question – do you think I could use homemade yogurt cheese or mascarpone instead of cream cheese or would they ruin the texture? Thanks! Happy baking and Merry Christmas!

By: sheau

sheau — Sun, 13 Dec 2009 05:22:34 +0000

beautiful presentation…deliciously looking…thank you so much for sharing!

By: Tim

Tim — Sat, 12 Dec 2009 23:37:10 +0000

Hey Dawn! Thanks for all of the support. I got the sugar at a local grocery store but it is manufactured by King Arthur and available here: http://www.kingarthurflour.com/shop/items/sparkling-white-sugar-1-lb

By: Dawn

Dawn — Sat, 12 Dec 2009 22:37:01 +0000

p.s. – did you buy the crystal sugar on line? Or locally? It’s nice and sparkly.

By: Dawn

Dawn — Sat, 12 Dec 2009 22:36:02 +0000

Whew! You made it! ;) Seriously, kudos to you for undertaking what I know must have been a very time-consuming task. But, clearly, this series has been a labor of love. Such lovely photos, such yummy recipes! I’ve been feeling a bit bah-humbug lately, but your cookies posts have really helped put me in the holiday frame of mind. xo, Dawn

By: Joyce

Joyce — Sat, 12 Dec 2009 21:05:24 +0000

Thanks for such an eclectic, enticing endeavor! Can’t wait to try several soon.

By: Jen S

Jen S — Sat, 12 Dec 2009 21:03:18 +0000

Amazing addition of the cream cheese to the cookies and frosting! I love cream cheese and will have to try this trick to a classic butter cookie. Thanks.

By: Tim

Tim — Sat, 12 Dec 2009 19:47:17 +0000

Yes, Sarah, you inspired these cookies. Sorry I neglected to point that out.