Reviewed: Dec. 22, 2010

AWESOME COOKIE!!! Everyone LOVES them! They melt in your mouth!! I even made them with lemon & maple! Just a GREAT recipe! I wrote this one down & put in my recipe box!!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Dec. 25, 2009

I tried the recipe as it is written, and the person who wrote it forgot to mention in the first line to mix the sugar with everything else. I only used the sugar on top when they were done. I couldn't figure out why they didn't taste the same as my mother inlaws until I went back to the recipe. So 2 batches tasted like flour and salt.

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Reviewer:

huggybear

Reviewed: Jan. 29, 2008

will definetly make again

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Reviewer:

karin

Reviewed: Dec. 17, 2007

This recipes is one I will never make again...not only was it very difficult to form the cookies but once the cookie had baked it tasted like sawdust...If you particularly like that taste then this recipe is for you! If not don't waste your time!!!!!!

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Reviewer:

DIANA1234

Cooking Level: Expert

Living In: Elmwood Park, New Jersey, USA

Reviewed: Dec. 14, 2007

I have been baking this recipe since 2002, very delicate flavoured cookies. My family and friends love these every year and are a big favorite. I have also tried substituting Coco powder for the Cinnamon for a light chocolate flavour, very nice. However, if you like something super sweet like Sugar Cookies or Choc Chip, the flavour might be too light for you.

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Reviewer:

D7SHIMMERZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 23, 2006

Cookies went flat. They tasted good but looked like roadkill. Any reason why they would flatten out please fill me in!!

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Reviewer:

Janene

Reviewed: Nov. 29, 2006

Was having problems with the dough falling apart, After reading the reviews I found I was not the only one. I decided to add 1/3 cup of sugar and also 1 tsp of Almond flavering as well as 1 tsp vanilla. Also baked for 20 mins. They turned out incredible..

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Reviewer:

Roger

Reviewed: Dec. 13, 2004

The dough was very sticky and difficult to work with even after being in the refridgerator for a long time and the addition of more flower. "Extemely fragile" is an understatment. Most of them crumbled when they were touched after they were completely cool. The backed cookies were sour tasting - the powdered sugar dusting made them tolerable.

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Reviewer:

MALIA1976

Reviewed: Oct. 5, 2003

Very yummy, I let them cool completly also before rolling them in the sugar mixture. I added almond extract as well as vanilla. Next time I will add a little bit of sweetener to the cookies, even thought they taste great, they could use a little sugar. Loved the recipe, thanks

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Reviewer:

Molls

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Newport Beach, California, USA

Reviewed: May 24, 2003

Like alot of the other reviewers I rolled into balls instead of crescents. I used 1 teas almond extract instead of vanilla. Baked for about 20 min to make sure they were firm enough to hold together when rolling. I rolled in powdered sugar while still warm and then again when cooled so they look prettier. These are alot like wedding cookies. Very easy and oh so goooooood! Thanks Beth!

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10 users found this review helpful