These are okay, but they are certainly not worth the hassle. Much like the other users, the peanut butter cookies were sticking to the fork, and they were becoming a gooey mess. I also dipped the fork in sugar to create the lines. I would suggest using a melon baller or a cookie scoop to roll the dough, or else it will separate and turn in to goo all over your hands. After all of the trouble, I was hoping for the greatest peanut butter cookies ever, but I was disappointed. They taste like every other peanut butter cookie.

Reviewed On: Dec. 18, 2009

Just fantastic! These are the best Russian tea cakes I've ever had (sorry, grandma!). I made a few adjustments and I think they turned out perfect! I used pecans instead of walnuts, but any nut will work, really. And I only baked them for 10 minutes, I've found they get just a bit too brown if you bake for 12. Roll them when they are warm, and then roll then again when they are cool to get a perfectly sweet sugary cookie. I was feeling creative on one of the batches and tried adding cinnamon to the sugar when rolling, as one reviewer suggested, and they are simply wonderful! Not as traditional, but it's a nice holiday twist.

Reviewed On: Dec. 18, 2009

These were excellent.. I followed the recipe exactly (except I used Hershey's Cocoa powder... because that was what I had on hand). I cooked for nine minutes, and they were just perfect. I will definitely make these again.

Reviewed On: Dec. 17, 2009