Reviewed: Oct. 15, 2009

I followed the recipe exactly, except I used chopped almonds instead of the sliced. This was a very pretty cookie that would go well with coffee, etc. My husband loved these!!

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Reviewer:

Whatsoeverthingsrlovely

Cooking Level: Expert

Living In: Port Orchard, Washington, USA

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Reviewed: Apr. 26, 2009

Excellent cookies. Based on what I had handy, I had to use 1 cup flour and 3/4 cups whole wheat. Didn't impact the cookie's flavor at all. The dough for these is very similar to a shortbread, and I wasn't sure it was going to pull together for me - but I kept on beating and it turned out fine. I didn't have to beat the butter/sugar for 10 mins (that's NUTS) but I did cream it very well. 11 mins was perfect in my oven. I think I'll try subbing with 1/4 cup brown sugar next time to see if I can get these chewy in the middle.

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Feb. 19, 2009

Great recipe! i added more almond extract and used about a 1/4 cup less of flour. Also ended up cooking for 15-18 minutes. Will defidently make for a long time!!

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