Reviewed: Dec. 21, 2011

Very good recipe and easy to follow. i don't consider myself a baker and found this to be very simple and delicious. Bringing to a cookie exchange tonight I will see what everybody else thinks

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3 users found this review helpful

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fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

Reviewed: Dec. 18, 2011

This is pretty much the same recipe as Robin McCraw's almond cookies, this is half of her recipe. Except the nuts.. I did use half white wheat flour(was short on all-purpose), and added 1 tsp vanilla. So good and easy to make! I will make them with half AP flour and half white wheat(at least it would make them a little healthy! :)

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I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 20, 2010

I used walnuts since that is what I had. They taste really good, but I like my cookies softer these are not.

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1 user found this review helpful

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natalie

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Spruce Grove, Alberta, Canada

Reviewed: Dec. 19, 2010

Grandma's revenge! I needed a butter ball recipe for traditions sake. I knew my dad would want to see one on the cookie tray. Holy Comoly...these were worth it. I never even knew I liked butter balls. Hint: make the balls small. They rise:)

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speedyg

Reviewed: Nov. 29, 2010

I was looking for a recipe to match my Granny's, which I lost long ago, and she is long gone. This one tasted EXACTLY like hers. Very pleased, and relieved that an heirloom recipe can once again be passed down

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Jen Clemons

Cooking Level: Expert

Living In: Gainesville, Florida, USA

Reviewed: Nov. 10, 2010

LOVED these. That perfect nutty-buttery taste....I toasted the pecans @ 350 for 10 min before chopping them as a previous reviewer had suggested. Definitely should do that...it's worth it.

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nblankenship82

Reviewed: Jan. 20, 2010

very good cookies

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zanadar

Reviewed: Dec. 29, 2009

Delicious! I was looking for a recipe that was similar to a cookie I ate Salzburg last week made by an Austrian Grandmother and this came very close! Light, crispy, and buttery. It's impossible to eat just one! I used chopped walnuts and ground almonds since I live in a small town in Germany and pecans aren't as readily available. Everyone loved these. This recipe is officially on my Christmas cookie list to stay! Thanks for sharing!

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BETTYTYRANNY

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 22, 2009

These are delicious. I first toasted the pecans (350 degrees for 10 minutes) then chopped them fine in my food processor. I didn't have a problem with crumbling so this may have helped.

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Alaskabetty

Cooking Level: Intermediate

Reviewed: Dec. 21, 2009

This recipe was very easy to complete. However, it only indicates to use butter. Thus, my confusion. So, I made two batches: in one I used margarine and the other real butter. I tend to use real butter while baking but was just not sure with this recipe. I found that the margarine tasted better and was less dry and flaky. Overall, very good tasting either way

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2 users found this review helpful