I got rave reviews from family and friends. I bought a bag of whole natural almonds and after reading the previous review, was concerned they would be chewy. So I roasted them for 10 minutes at 350 degrees and cooled them before proceeding with this recipe. I also used vanilla. I tasted one prior to popping in the oven and b/c it didn't seem sweet enough, added some (maybe 1/2c) of brown sugar. These will also make a great school snack. thanks!

Reviewed On: Nov. 23, 2007

Dough was very easy to work with. Cooked 10-12 min on an air-bake pan. The flags were adorable-took to a St Patty's party so I made mine a little smaller than the recommended 2x3. Delicious.

Reviewed On: Mar. 18, 2007

This is the perfect glaze for the irish flag cookies. Don't expect a typical "frosting". Because the vanilla makes it cream colored, I made an additional 1/2 batch w/o vanilla for a middle white stripe. I liked that it hardens fairly quickly...if you apply one color stripe to all the cookies, by the time you move on to the next color-the first has dried. Just stir in a drop or two of water to your bowl if needed. I like the glaze on the thinner side-very smooth and pretty on the cookies.

Reviewed On: Mar. 18, 2007