Reviewed: Jun. 13, 2009

This is (basically) a recipe I have been using for probably 30 years---with some alterations. I use only 1 t vanilla. (I would have a problem with using three extracts. Seems like it would be a confusion of flavors). Make sure the nuts are finely ground. I use only about 1/4 t of batter, spaced 2" apart, for each cookie. And I always bake cookies on parchment. I bake about 80 dozen cookies for giveaway each Christmas and this has always been one of the favorites.

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Reviewer:

Pat

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Reviewed: Oct. 29, 2008

these are very tasty and crisp. I had a hard time with the size and cooking time, one batch came out a little over done. I'm also getting way more than 54. I followed the recipe exactly! I'm revisiting this review because I love these cookies and I've figured out what to do to make them perfect! First, cream butter at room temperature, add sugar and beat 'til light, add eggs then dry ingredients. I increased the flour to 5 level tablespoons and bake on cookie sheets lined with parchment paper. everyone raves about them! Thx for this wonderful recipe!

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