Reviewed: May 3, 2011

This is a 5 star recipe as is, but I added a pinch of nut meg and a little bit cinnamon for more flavor. They didn't spread much I used real butter at room temperature. The bake time was close to 12 min.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarika

Reviewed: Jan. 9, 2011

I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they were too crunchy for his liking. Not hard but crunchy. The flavor was good and they came out perfectly round. Very easy to make.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

checkitout

Reviewed: Jan. 2, 2011

These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CookieCritter

Cooking Level: Expert

Reviewed: Jun. 17, 2010

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out great. The baking time was closer to 12 minutes, but i prefer my cookies a bit more chewy than crispy.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

juaner

Reviewed: Jun. 9, 2010

Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this dough spreads quite a bit. I'm going to add some coconut the next time I make these. As written though, this is a fabulous recipe! Thanks for sharing it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LEXI, JACK and COOKIE

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 24, 2009

Mmmmmm!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

themama

Reviewed: Jan. 12, 2008

I made these for my cashew-loving boyfriend and he says these are 5 stars all the way. Small problem with the instructions... if you follow the recipe (which I did) and drop them by 1/2 tsp. you better not even think about making them for 12 minutes. Mine were done in 6-7. I made one batch and dropped them by full tsp. and those were done in 8. 12 minutes?! Not in my oven, that's for sure. Thanks for the recipe, there aren't too many cashew cookies on here!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CookinBug

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Ithaca, Michigan, USA

Reviewed: Dec. 22, 2001

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like. They came out like solid cookies, which was ok. I sandwiched them with milk chocolate..and stuck a cashew into each top before baking. Yummy :)

Was this review helpful? [ YES ]
3 users found this review helpful