Reviewed: May 13, 2009

I don't know if the recipe failed me or I failed the recipe. I had tasted sandies before and they were so moist. Just like eating butter. These ones turned out so crispy. It was almost like the butter and sugar separated. The only thing I can think of is that my oven is too hot. Grateful if anyone has any tips on why these turned out so crispy.

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Jo T

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Reviewed: Mar. 23, 2009

okay i didnt have almond extract so i used vanilla extract and they were still DELICIOUS! when i have almond, im gonna try it like that. Of course, im 13 so maybe they were only good because they had sugar in them (jk jk)

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DevonWasHere

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Reviewed: Nov. 28, 2008

This was delicious despite all the substitutions I had to make. I ran out of butter so I used a combination of butter-flavored shortening and margarine. I also ran out of granulated sugar, so I used splenda for baking. They were moist and cakey instead of crispy, but they were still amazing. Also, I zested a small orange and put a half cup of dried cranberries in the cookies. I definitely recommend doing this.

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bananatwin

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 23, 2008

These cookies are delicious!! Simple to make and taste wonderful.

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Let's Eat

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Reviewed: Oct. 20, 2008

These were SOOOO yummy! Thank you so much for the awesome recipe! I didn't change a thing, expect tripled the recipe. These will be part of our family's recipes for life.

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Rebecca H

Home Town: Santa Cruz, California, USA

Living In: Plumas Lake, California, USA

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Reviewed: Oct. 17, 2008

These were delicious, the family loved them. This recipe definitely goes in my 'Keeper' file.

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Jes

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Reviewed: Sep. 5, 2008

Wahoo! First one to try this recipe and I give it 5 stars. I followed it to a T. Note it does spread QUITE A BIT while baking. Appearance wise ok, but the texture and taste is great. Second batch I put a flat almond on top so you can tell the type. It is a nice change from chocolate chip cookies. **UPDATE** I had half the dough in the freezer for 2 weeks and after thawing and baking, the cookies are still good. Total cookies = 40. Their crisp texture lasts very well.

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