Reviewed: Feb. 22, 2012

Followed directions exactly and these turned out so good! They are so simple and fast. Would make them again in a heartbeat!

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1 user found this review helpful

Reviewer:

heathergus

Cooking Level: Intermediate

Home Town: Cary, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 13, 2011

Made these cookies today and they are delicious! I used margarine instead of butter and still had good results!

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1 user found this review helpful

Reviewer:

karena

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dyersburg, Tennessee, USA

Reviewed: Nov. 27, 2011

Excellent!

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1 user found this review helpful

Reviewer:

DeeLite

Reviewed: Mar. 14, 2010

I've been looking for a good almond cookie recipe and after many tries, this is it! The secret here is using butter. The organic almond extract helped, but it would have tasted great with good old MCormick's, too. Keep that oven low, as the recipe states, that's what gives the cookies the pale golden color and the sandy texture. The person who had trouble making the dough come together either used too much flour (measure carefully) or did not beat it long enough.

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5 users found this review helpful

Reviewer:

Sallyss

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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Reviewer:

Jo T

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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2 users found this review helpful

Reviewer:

DevonWasHere

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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4 users found this review helpful

Reviewer:

bananatwin

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 23, 2008

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

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2 users found this review helpful

Reviewer:

Let's Eat

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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2 users found this review helpful