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Reviewed: Oct. 2, 2007

Dough is too sticky to roll but cookies turn out fine the "regular" way. Unique flavor.

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em2781

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: May 23, 2007

Pretty good cookies, can't taste much cardamom flavor though.

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Laura

	Cooking Level: Intermediate Home Town: Gresham, Oregon, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Apr. 4, 2006

Soft, delicious. Don't cook these too long or you lose that lovely texture. They're great with raisins or dates and with extra cardamom.

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Whrenwraith

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Edinburgh, Midlothian, Scotland, U.K.
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Reviewed: Nov. 29, 2004

Pretty good cookie. Everyone seemed to like it

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FRANCESA


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Reviewed: Jan. 8, 2003

Great, I got 1st place in our county fair with these.

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I absolutely loved this cookie. I found the dough a little sticky to work with and you must be very careful with the cooking time as it cooks very quickly. I think this is a cookie that adults would probably enjoy more than kids.

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Alina


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Reviewed: Jan. 8, 2003

this is so tasty when you use it as apple pie pastry.

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Reviewer:

JANE_ELIZABETHRICE


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Reviewed: Jan. 8, 2003

For years, my husband was looking for the "right" cardamom cookie...and we found it in this recipe!! It's by far the best spice cookie I have ever tried! It's flaky and light. Just perfect! I have also used this for Pecan Pie and Pumpkin Pie crust.(I bake the crust at 350 for about 5 min before adding the filling; then put foil strips around the crimped edges of the crust. Take the foil off 5 min. before the pies come out of the oven, they're beautiful!!

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6 users found this review helpful