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Reviewed: Jul. 19, 2008

I did exactly as directions told me to. I put in fridge overnight. Why is it just crumbles and no dough? What holds it together? There is no way to drop that onto cookie sheet by spoonful. Was something liquid left out of ingredient list?

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BUZYBEC


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Reviewed: Jun. 29, 2007

I love this cookie. I made some plan and they were so good. But I also top some with cream cheese. I mix 3 oz pack of cream cheese,1 teaspoon of almond extact,2 tablespoons of hafe,hafe and also 1/3 cup of powder sugar and I put this on the cookies when they came out of the oven and I also made some and put a orange juice glaves on top.I mix 2 tablespoons of orange juice and 1/3 cup of powder sugar, 1/3 teaspoon of lemon extract and I put this glaze on the cookies when they were warm and also my cookies were so good , everybody love them!!!!!Thanks so much... Terry

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TERRY137

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Houston, Texas, USA
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Reviewed: Dec. 23, 2006

Should be called almond shortbread.... After baking about 22 dozen cookies in two days I ended by trying this recipe. I didn't even want to see another cookie by this point! But the smell was lovely and the taste amazing. This is THE shortbread. There is none better. I did roll the dough into a log and after refrigerating for several hours I sliced into cookies. Much easier than rolling out and cutting with a cookie cutter. I also used about 1 1/2 tbsp of almond extract for a little bolder almond flavor. This is a super simple recipe to make.

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5 users found this review helpful

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GINHUNTER

	Cooking Level: Intermediate Home Town: Charleston, West Virginia, USA
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Reviewed: Dec. 10, 2006

I got just under 6 dozen 3 inch cookies from this recipe. I also put in 3 tablespoons almond extract and they turned out delicious. But if you're like me and like your almond cookies strong you could easily put 5 tblspoons in no problem. Thats what Im doing next time. A toasted almond in the center is most decadent. I don't think it needs frosting at all as long as you really turn up the extract. I will make these again and Im not the biggest fan of baking.

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4 users found this review helpful

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cookiemonster


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Reviewed: Dec. 4, 2006

Okay but not worth making again.

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1 user found this review helpful

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BOLOTY


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Reviewed: Nov. 23, 2005

Super easy recipe! Defintely needs more almond extract. Delicious right out of the oven : )

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2 users found this review helpful

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MKETTERICK

	Cooking Level: Professional Home Town: Detroit, Michigan, USA Living In: Lakewood, Ohio, USA
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Reviewed: Apr. 18, 2005

Hey! There are no eggs in these cookies! I can finally get my aunt to eat my cookies... and like them. They are sooooooo yummy. Totally easy recipe. A simple glaze makes them oh-so-much-yummier.

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SUPERNOVADARK

	Cooking Level: Intermediate Living In: Ceres, California, USA
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Reviewed: Mar. 25, 2005

I took this cookie one step further and made a glaze for it (2 c.powdered sugar, 1 tbls. of butter, 1 1/2 tsp. pure almond extract and 2 1/2 tbls. of low fat french vanilla coffemate) I topped with chopped almonds. They are so good this way. I have also included a picture of the finished cookie. ENJOY

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Linda


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Reviewed: Mar. 23, 2005

I susbstituted 1 cup butter flavored Crisco for 1 cup of butter and used real butter for the other cup. The only thing keping this cookie from a 5* rating is how easily this cookie crumbles. Its like a pecan sandie, or shortbread cookie, only with the wonderful flavoring of almond. I am unsure if my substitution is the reason for the texture or if thats how it is. At any rate, this cookie melts in your mouth with delicious good flavor and I highly recommend it. It was the perfect ending to our chinese dinner.

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VJGUNKEL59

	Cooking Level: Expert Home Town: Shawnee, Kansas, USA
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Reviewed: Jan. 25, 2004

These are a delicious cookie. I did add a bit more almond extract. My family loves the shortbread texture.

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20 users found this review helpful

Reviewer:

PEGGYGILL


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