Reviewed: Mar. 15, 2009

Easy, delicious cookies. Just the right sweetness. I flattened my first batch out quite a bit and they're crisp thin cookies. The second batch is in the oven now and I left them a bit thicker. I also crushed some pecans and sprinkled them on the top. Says original recipe yields 4 dozen - mine came to 2 dozen so double it if you're expecting 4.

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3 users found this review helpful

Reviewer:

oddible

Cooking Level: Intermediate

Reviewed: Aug. 22, 2005

This is a wonderful, melt-in-your-mouth recipe. I printed it two days ago, and I have already used it TWICE! I would suggest putting sugar on the bottom of the glass as well, it gives the cookies even more flavor! FANTASTIC JOB!

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22 users found this review helpful

Reviewer:

Hayley Brin

Reviewed: Feb. 10, 2008

These are amazing!!! I added the extra brown sugar and the vanilla extract in the other comments. Will add this to my recipe box...

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Reviewer:

dryummy

Cooking Level: Intermediate

Reviewed: Apr. 17, 2008

Excellent recipe! The dough comes out very sticky, but do not add more flour! After refrigeration it comes out perfectly. I made that mistake once. Also added 1/2 tsp. vanilla which tasted lovely!

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20 users found this review helpful

Reviewer:

KleenexDust

Reviewed: Oct. 11, 2008

Just made these, yummy!..I did add a little vanilla and chopped pecans as others suggested..This is a keeper for sure..Thanks for sharing..:o)

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Ames, Iowa, USA

Reviewed: Nov. 30, 2008

My daughter made these for Thanksgiving. My, were they yummy! No need to change anything in the recipe.

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Reviewer:

PAT79

Cooking Level: Intermediate

Reviewed: Dec. 12, 2008

I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! Thanks!!.....12/15/09 an update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the portions. BTW, mine took 10 minutes per batch.

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Reviewer:

Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

Reviewed: Jan. 17, 2009

I've never made better cookies! I've been trying to get into baking more,and these cookies really helped me get the gist of it.I did add the 1 tsp vanilla,but otherwise followed the directions. Very good,and a good base recipe to add things to.Thanks!

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