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Reviewed: Mar. 14, 2004

Very yummy if you love almonds! I also added 1/4 tsp of almond extract to give an extra kick of almond. They were very easy and quick to make

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Reviewer:

gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 8, 2003

Delicious! I didn't have any brown sugar so I used white sugar and about a tablespoon and a half of molasses- that may have changed the consistancy because I didn't have as much trouble getting them off the cookie sheet as previous reviewers. If you let them sit about 30 seconds before trying to get them off and only make about 6-7 cookies at a time, you shouldn't have a problem. Thanks, Deb!

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Reviewer:

FEEBA

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Reviewed: May 21, 2000

I did not find this an easy recipe to make. The first two pans the cookies were fused to the pans I did manage to get cookies off the pans when I switched to my coated pans and greased heavily. The cookies were crisp on the edge and very soft in the middle therefore "tearing" in the center. Unfortunately I will not make these again.

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