Baking time couldn't possibly be 19 minutes, unless you want a super crisp, dry cookie. Nine minutes is more like it. As far as flavor, my take was that they're a bit too sweet and could use more cinnamon. Not inclined to make again.

These were horrible. Obviously Martha used a different cookie recipe for the pictures, because mine turned out sloppy and without any obvious swirl. When the recipe says "chill for an hour", you better believe she means in the freezer, not the fridge. Even after a few hours the dough was drop-cookie-ish, meaning it was super soft and wouldn't hold its shape. After I cut the roll, each slice would fall and break into crumbs. So frustrating. And to think I trusted Martha Stewart's cookie recipes.

They are delicious, but too putsy; in my opinion. I don't have a very large frig, so refrigerating the cookie sheet was tricky, therefore, this is my one and only time. They are very crunchy, so they are perfect with cold milk!

My cookies did not fall apart. I'm wondering if you refrigerated them long enough? The cookies were good, but the next time I make them, I am going to double the filling recipe. My cookies did not have as much filling as in the photo.

According to the original recipe it makes 5 1/2 dozen. Without nuts it will not be the same cookie. I made them and they were delicious but a disaster. The dough is too soft and they fell apart. I may try them again with one or two egg yolks, not whole eggs and that should fix it. Cooking time was 14 minutes. I believe that MS should correct the recipe.

does anyone know?

i wonder if i dont need to put in the orange zest cuz i dont really like that

I wish I had read these comments before I made the recipe from the mag. Also, agreed- cooking time for me was good at 12-13 min. I would add more flour next time. I had a hard time making the roll tight as it kept sticking to the parchment. Did anyone try rolling it out on a plastic pie mat?

I just made these cookies today. Chilling for 1 hour was way to long for me, Dough would not roll well so I had to kneed the dough a bit more before rolling to get warmer....then it rolled well. Chilling the rectangle once more for 10 minutes was not good....dough kept breaking as I rolled it up. Next time will do differently. The baking time was way too long......14 minutes is adequate. At 19 min. they are too crispy.....will also cut the pieces to a bit thicker. Tasty!

CFmom Bethy, I live in Fort Collins so you are higher than I am but we priobably need to make similar adjustments. I went to Colorado Woman's College quite a few years ago and learned about recipe adjustments then in a Home Ec class. After many years in other places, we retired and moved here. Thus old lessons were a big help. Additional flour always helps. I also add a package of vanilla or french vanilla instant pudding mix to many cookie recipes to add more body ....really helps.