The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 18, 2008
These cookies were the bomb! I didn't have any lemons so I substituted 1/2 t. lemon extract for the lemon zest and only used 1/2 t. vanilla. I used my small Pampered Chef cookie scoop and each cookie turned out perfectly! They are a little crunchy on the outside and soft on the inside. My 15 year old son loved them! Thanks for a great, easy recipe!
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Cooking Level: Expert

Living In: Sidney, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 3, 2008
I used butter flavored shortening and vanilla. They are soooo good I can't stop eating them!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 29, 2008
I loved these cookies! My husband really enjoyed them, too. I opted to use the full amount of almond extract (no vanilla like some people recommended). I'm glad I did! The almond and the zest make the cookies so flavorful. My cookies didn't spread out a lot on the pan like a lot of other people experienced. They came out with the texture exactly of a cookie. Yummo! The only changes I made to the recipe were that I used the butter-flavored Crisco shortening, and I added about a third of a cup extra blueberries. They came out perfectly! Also, I live in high altitude. The 12 minutes were plenty to cook the cookies at high altitude!
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Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 15, 2007
Very light and fluffy. I flattened down each cookie with a fork dipped in water and then sprinkled each with a little sugar. Very muffin/cake like.
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mn

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 12, 2007
It was okay but missing something. Might be better with some sugar on top. Basically tasted like muffins.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 11, 2007
These cookies tasted pretty good, and were a good way to use up blueberries. They were much lighter than regular cookies. They were not very sweet. I added cinnamon, which gave them a little extra flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 10, 2007
Well, I will give it five for now, cause I can usually tell when the batter is good tasting so will the cookies be. So, I completed the batter and stuck it in the fridge over night here and I will take it out tomorrow morning and cook them. But so far, the batter is excellent, I assed just a touch of Lemon extract, that is the only thing I altered, should be great! Thanks for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 12, 2007
My husband just told me these were excellent! He can't have chocolate so this is a great substitute for my personal favorite- chocolate chip cookies. I added a little lemon juice and halved the almond extract and added a drizzle of vanilla extract. I also ran out of white flour so I had to substitute about 1/4 cup of the flour with wheat flour. They still taste GREAT! Thanks for the recipe- will make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: Aug. 10, 2007
Great recipe! my familly loved them! however they only had its great texture the first day, the secound day the texture was mushy..but still a great taste. Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 18, 2006
Good flavor and easy to make, but if you don't eat them all right away they get really soggy and gross. I probably won't make these again.
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Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 31, 2006
I substituted vanilla for the almond extract and I used butter flavored Crisco which did add a nice buttery flavor. They really are similar to muffin tops but I did have a problem with them falling apart. Still good to eat though. Any suggestions on how to make them not fall apart?
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Visalia, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 6, 2006
A nice cookie that tastes like a muffin top, nothing outstanding. I really can't put this on a must make again list.
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Smiths Grove, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 5, 2006
These were great! I sell cookies and other baked goods to the girls at work, and these sold very well. Because of their almost cake-like consistency, I put homemade vanilla ice cream or blueberry sorbet (depending on who was on a diet or not!) sandwiched in between 2 of them. Awesome!!!
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Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 20, 2006
these are AMAZING.. I substituted vanilla for the almond extract and forgot to buy a lemon for the zest. I also used a cup and a half of frozen blueberries.. I have only made one batch so far and I already ate 2 of the 5 cookies.. so light and sweet and good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 10, 2006
I also changed up this recipe a bit as it seemed a bit boring once read. I decreased the almond extract to 1/2 t. and increased the lemon zest. I also used dried blueberries and they came out great in texture. At first bite I wasn't impressed, but after the cookie was gone I had another! :) I will try the butter flavor crisco next time as I think I was missing the butter flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 31, 2005
These are really plain...not very flavorful. I added a glaze of 1/4 cup each sour cream and sugar, 2 tbs orange juice and 2 tbs butter- boiled in in a saucepan for 2 minutes then glazed the cookies with it. I think they improved significantly with a glaze added- I thought about doing a lemon glaze too. Even a strusel kind of topping added to them before they are baked would probably make them tasty too- but this recipe as is is not very flavorful.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 27, 2005
Very tasty - just like muffin tops as other reviews have mentioned! It's a great way to use blueberries, and I snuck in a little lemon juice in there for a little extra kick. Not my absolute favourite cookie, but it's definitely up there.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 21, 2005
Muffin tops are the best part of the muffin; so good, in fact, that an episode of Seinfeld was dedicated to them. So if you like muffin tops, you will LOVE these cookies. They look and taste just like a muffin top. When I made them for a party, my husband gave me a doubtful look; then he tried one, and he was sold.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 18, 2004
I thought this recipe was very good. The texture turned out normal like a cookie. I was afraid it would be gooey like other reviews said. I did use Crisco which give me the best cookies every single time. I will try butter crisco next time for this recipe to give it a more golden color and buttery flavor. I omitted the lemon zest and did 1/2 t almond and a 1/2 t vanilla and it was tasty. Thanks for sharing the recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 21, 2004
I won't be making these cookies again. They had a strange texture and they tasted quite bland
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