Reviewed: Feb. 22, 2004

These were very tasty, but acutally too moist! I think that's why some people had trouble with the bottoms falling off. I cooled mine on the sheet (I use parchment paper, so there was no problem with sticking to the cookie sheet). The problem for me occurred when I placed them in a plastic container for storage. They became even more moist! My family gobbled them up none the less because they did taste really good. My husband also commented that they were almost too moist. Wonder if anyone has any hints for correcting this? Next time I make them, I might try leaving them sit out overnight uncovered, and just hope they dry out without becoming stale.

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Reviewer:

JONI

Cooking Level: Expert

Reviewed: Jul. 12, 2003

These cookies have become a family favorite. I started making them last year and kept forgetting to write a review. I do add extra blueberries and we just love them. They hold well and are an easy cookie to make with the little ones!

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Reviewer:

KERREGADOURY

Reviewed: Jan. 4, 2003

A very big hit with the ballgame crowd..I think I only got one cookie out of the whole batch, they inhaled the rest! My mother left with her mouth AND both hands full of them. Thanks Brianna!

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Reviewer:

KIM IN KY

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

Living In: Wilmore, Kentucky, USA

Reviewed: Aug. 21, 2002

These were very good and a nice change. A great summer cookie.

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Reviewer:

JBJESSEPH

Reviewed: Jul. 31, 2002

Wasn't bad but didn't think anyting that special.

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Reviewer:

Nobuko

Cooking Level: Intermediate

Reviewed: Jul. 14, 2002

Yum!! The first round didn't make it off the cooling rack onto the platter! They disappeared too quickly! I had no problem with the cookies melting too much or falling apart. I let them cool briefly on the cookie sheet before putting on the cooling rack. Since I love blueberries, I added extra blueberries, and had no problem getting several berries in each cookie. They taste like little blueberry muffins! The almond flavoring was great (and I think part of what makes it taste like muffins), but I might try vanilla next time. Thank you so much for such a wonderful recipe!

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Reviewer:

SUNNYG

Reviewed: May 23, 2002

Blueberries are my husbands very favorite and these cookies were very good! I freeze blueberries when they are in season and used frozen berries in this recipe. No problem.

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Reviewer:

Wyoming Carol

Reviewed: Aug. 28, 2001

After reading the comments, I reduced almond ext to 1/4 tsp, and used 3/4 tsps vanilla. These cookies tasted divine, esp. warm -- like a little bit of heaven, I absolutely cannot rave enough about the taste. They are very difficult to make, though, because you want to make sure each cookie has at least one berry, but the cookies should be small because they spread a lot in the oven. Also, as another commented, they collapse -- when removed from the sheet, some of the bottoms literally dropped out, so I would suggest cooling on a flat surface, or on a rack with a very tight weave.

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Reviewer:

IOCASTE

Reviewed: Jul. 18, 2001

Ok, I followed directions to a "T", subing vanilla for almond. While it was very good, after taking the cookies out of the oven & off the sheet, they fell apart. Instead of wasting the batter, I used a 8" round baking pan and made one big cookie...this worked great!!

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Reviewer:

TMSTUMP

Reviewed: Aug. 7, 2000

The first time I followed the recepie exactly. Making these cookies made me realize that I'm not too big on the bitter almond taste. Second time around, I substituded the almond extract for vanilla and I also didn't cool them, but they still turned out great. They were so delicious, that they made me feel guilty afterward, but it's nothing a little walk in the park won't fix. I will definatly make these cookies again. Thankyou!!! : )

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