Reviewed: Dec. 13, 2011

I have made this recipe twice now. The first time I followed recipe exactly. Second time I increased the Cardamom to 2 teaspoons as someone suggested. I prefered with 2 teaspoons. It is important to let cool completely after dipping in sugar. They are gooey at first. Well worth the wait, don't skip the sugar at the end. Yummy!!

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1 user found this review helpful

Reviewer:

sunshine71

Reviewed: Mar. 23, 2011

these cookies are amazing! I used fresh ground cardamom, and substituted the walnuts for pecans. I also rolled the cookies in the powdered sugar while still warm. HUGE HIT at the holiday cookie party I brought them to, and the family devoured them.

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2 users found this review helpful

Reviewer:

luckyirishmonkey

Reviewed: Jan. 6, 2011

This is a wonderful tea time cookie! A bit difficult to make with a hand mixer (nearly broke mine!). Also I was able to keep the dough over night in the fridge wrapped in saran wrap to keep from drying out, and baked the rest the next day. I love these cookies!

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16 users found this review helpful

Reviewer:

SAchef008

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Reviewed: Dec. 10, 2010

Our recipe did not turn out very well. Our cookies were soft, and doughy. The cookies that we made tasted a lot like sugar and butter and thats it.

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3 users found this review helpful

Reviewer:

Brady Angstman

Reviewed: Dec. 10, 2010

didn't really like them ....and they took longer than i thought they would to be baked

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3 users found this review helpful

Reviewer:

Bridget

Reviewed: Feb. 13, 2010

These were wonderful, I got rave reviews from the people at work, I think the next time I make them I will cut down a little on the cardamom, It was very distinctive

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4 users found this review helpful

Reviewer:

Gailleet

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Bangor, Maine, USA

Reviewed: Dec. 19, 2009

Caution: these become gooey on the outside (but stay crisp on the inside) if you roll them in sugar while warm as another reviewer stated...but after a few hours the flavour really develops and the gooiness subsides! Be patient and wait to eat them. I used vanilla extract and threw in a few almonds because I was short walnuts. A really great cookie with a delicate taste.

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6 users found this review helpful

Reviewer:

Lisa D-O

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 20, 2008

These cookies were fabulous. I am not a fan of walnuts so I substituted pecans and it turned out really good.

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7 users found this review helpful

Reviewer:

oshun

Reviewed: Dec. 17, 2008

Everyone LOVED these!!!! Easy to make but the powder sugar takes a little time. They're the best when they are cold (from the freezer)

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5 users found this review helpful

Reviewer:

MelMarBrown

Cooking Level: Expert

Home Town: Lakeville, Minnesota, USA

Reviewed: May 25, 2008

I added one tsp. rose flower water, swapped finely chopped pecans, and added an extra tsp of cardamom, and they were like sweet, spicy, buttery heaven!!!!

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14 users found this review helpful