Reviewed: Aug. 25, 2011

MY GOODNESS I just made these cookies.And they are all gone less then 15 minutes my kids breath them in.So good I making them again tomorrow.Thank You so much for this recipe.Its most def a keeper!

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1 user found this review helpful

Reviewer:

Staycie

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Reviewed: Jan. 1, 2011

I followed this recipe exactly and they turned out AMAZING! The hardest part for me though was rolling them before they turned crisp. I ended up taking them out as soon as the edges turned color. I also used pandan extract instead of vanilla. Thanks so much for this recipe!!

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2 users found this review helpful

Reviewer:

nganton

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: New Haven, Connecticut, USA

Reviewed: Dec. 4, 2010

this is such a good recipe, i didnt have any all purpose flour so i used 3/4cup cake flour and baked it at 350. one of the bet i have ever had "GREAT JOB"

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2 users found this review helpful

Reviewer:

mike g

Cooking Level: Intermediate

Reviewed: Jan. 8, 2010

I was looking for ice cream cone recipe, but I stumbled into this. This reminds me of my childhood, my mother used to buy barquillo after coming out from the church. This barquillo taste better than the one I buy from the store, it is light and melts in your mouth. I even stuffed it with whipped cream. Since it is delicate, I only put 6 in the tray, so that I do not have to rush rolling it. After baking I place it on a cloth napkin where I will roll it and used the napkin to help me to roll. I put it on the kitchen towel with the overlapped edge down, just in case it unrolls. I baked it on silpat liner. The only problem I have was spreading it on the tray with my offset spatula. I will use this recipe again

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3 users found this review helpful

Reviewer:

Alice

Reviewed: May 28, 2009

Very tasty! Thanks for the recipe!!

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0 users found this review helpful

Reviewer:

cheftini

Cooking Level: Intermediate

Reviewed: May 18, 2009

Delicious and delicate! I had to work quickly but was definitely worth the time.

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1 user found this review helpful

Reviewer:

ALM555

Reviewed: Dec. 4, 2008

This is a technically difficult cookie to make. You need sides on your cookie sheet to contain spillovers. The dough liquified into a huge pancake the first time, and cooked unevenly the second. It is hard to get the softer parts to roll up like the browned edges do so well. I liked the flavor but need help with the execution of the wafers.

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8 users found this review helpful

Reviewer:

ALICEEMERY

Reviewed: Dec. 2, 2008

I just made these and they came out very good! I think I didn't make them thin enough when I spread the batter out, but they still tasted delicious, definitely going to be trying them again :)

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3 users found this review helpful

Reviewer:

nica

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Eagan, Minnesota, USA

Reviewed: Nov. 25, 2008

Very delicate & delicious! It is very FANCY sugar cookie. I had made these for a childrens fundraiser and they sold out! Another helpful hint, USE Parchment paper! lift off perfectly and with great ease! This is essential since you must work quickly to lift off pan and then roll before they cool.

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17 users found this review helpful