Their products have been featured in both TOH and BHG and are indeed very attractive. I put in an order for a console sink, drain, and faucet a few months ago. From the beginning the process was plagued by delays, mistakes, and defective products. The sink took 6 weeks longer than it was supposed to (okay, happens - I built in delay time). The faucet, when it finally came, turned out to be pieces from 2 differect faucets that did not fit together, causing me to miss an inspection (okay, happens - we all make mistakes). The drain, which was supposed to be chrome, had such a flimsy finish that it started flaking off the very first day and also didn't drain very well (now I'm starting to get annoyed). By the time the replacement for the defective drain came, the faucet had started leaking. I spoke to the owner several times and never even got a courtesy "sorry about that", and every time had to argue about whether the problem was in fact my fault somehow. I am out about $500 for the various trips by the plumber to install and uninstall their defective products and shipping fees to send them back, we'll see if they actually refund the purchase price without further argument. I wish I had seen a post before placing the order, it would have saved me a lot of time, energy and money! On the plus side, the sink is still working - knock wood...

These are definitely the closest I've come to the ones I remember. They are intensely chocolate and not too sweet. I did not roll and cut, but formed them into logs, then chilled and sliced. They would be great cut-out cookies, though: they really hold their shape, and the dough is easy to handle. There would be a danger of working in too much flour, and if I roll and cut them I'll do it without flour. Next time I will slice them thinner. The recipe says to roll the dough an eighth of an inch thick. I think that just means "really thin" and I should have sliced thinner than an eighth of an inch to get exactly the kind of wafer I remember. Of course then they'll need even more careful watching.

Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam.

I always thought sugar cookies were pretty tasteless until I tried this recipe from Taste of Home: 24 Servings Prep: 15 min. + chilling Bake: 10 min./batch Ingredients * 1 cup butter, softened * 1 package (3 ounces) cream cheese, softened * 1 cup sugar * 1 egg yolk * 1/2 teaspoon Spice Islandî Pure Vanilla Extract * 1/4 teaspoon almond extract * 2-1/4 cups all-purpose flour * 1/2 teaspoon salt * 1/4 teaspoon baking soda * Tinted frosting or colored sugar Directions * In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk * and extracts. Combine the flour, salt and baking soda; gradually * add to creamed mixture. Cover and refrigerate for 3 hours or until * easy to handle. * On a lightly floured surface, roll out dough to 1/8-in. thickness. * Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. * apart on ungreased baking sheets. Bake at 375ð for 8-10 minutes * or until edges begin to brown. Cool for 2 minutes before removing * from pans to wire racks. Decorate as desired. Yield: 4 dozen. They are tender in the center and melt in your mouth!