Easy & delicious! Just like my dad used to make.

Reviewed On: Oct. 13, 2009

Agree completely with reviews that say to let it cool before serving. If you eat it hot/warm you taste the OJ & almond extract pretty strong. But cooled it was great! Made it exactly as written & served it over french toast.

Reviewed On: Apr. 21, 2009

I followed other's suggestions & used butter rather than shortening, 1 C brown sugar + 1/3 C white sugar & increased the PB to 1 full C. And I reduced the temp to 350. THe suggested time is 8-10 minutes - I baked them for 7 minutes & they still came out really dry. :o( The flavor is good but the texture is just too dry & crumbly - almost powdery - like they turn to dust in your mouth when you take a bite. It's a good tasting cookie if your oven's cooperative enough to keep them moist, I guess. But for us this one just missed the mark.

Reviewed On: Feb. 7, 2009