Reviewed: Jun. 24, 2009

Be careful not to put too much egg wash on, otherwise you can taste the egg, and I'm pretty sure cookies aren't supposed to taste like egg. LOL. Still- 5 stars!

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sugarcookie

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Reviewed: Feb. 20, 2009

the cookies have more 'almond' flavor after they have cooled down

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soccashel63

Living In: Mililani, Hawaii, USA

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Reviewed: Feb. 7, 2009

I don't know what ever possessed to try this recipe. Yes its a easier version of an almond cookie but you loose a lot when you edit for ease and it lacks in flavor an consistency. I upped the almond extract to 1 tbs and added chopped almonds. they were puffy and not at all like the real thing. I think I'll opt for the recipe that requires chilling overnight or just used the cookie part from the raspberry almond shortbreads.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 1, 2009

I made these for Christmas and they were absolutely wonderful! My husbands (Asain)mom said they were excellent, and was very impressed. All I changed was I added more almond extract..MmmMmm good

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Stephanie C.

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Jan. 10, 2009

I doubled the almond extract as suggested. I thought the cookies were good, but not excellent. They are very crisp, even when you remove them from the oven early.

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QUEENTIKI

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Reviewed: Sep. 27, 2008

I made this recipe recently for a large group and it was well received. I did add more almond extract to the batter and additional almonds on top. My kids also loved them. Good recipe, thanks

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Tina

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Reviewed: Aug. 21, 2008

Double the almond flavor and you've got yourself one great cookie!

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Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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Reviewed: May 31, 2008

Excellent recipe. I make a dozen, then wrap the dough in plastic for the fridge to bake as needed. Thanks, Jane!

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njbiomom

Cooking Level: Intermediate

Living In: East Brunswick, New Jersey, USA

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Reviewed: May 28, 2008

These are better than the ones they serve in the restaurants.

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hmsteen

Cooking Level: Beginning

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Reviewed: Apr. 30, 2008

These were delicious! I was assigned to make 130 cookies for a community dinner, and I chose these. I made a small batch first and decided to double the almond extract in the next ones. I also used slivered almonds on top. When they were done they were buttery, crisp and very good!

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Opaka

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

My family really liked these- they were easy to make too. I liked eating the dough as much as the finished product! :) I followed the recipe exactly as written except I doubled the vanilla extract and I brushed on the egg whites before sprinkling the almonds on top, 'cause they would just fall off when I tried it the other way. Thanks for sharing this!

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Lainie

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

This was a very good cookie to make, and it tastes very good, too! I prefer mine a little sweeter (hence the four stars), but they taste great! They were a great addition to the cookie gifts I gave for Christmas. I did double the almond extract, and I'm glad I did- the almond taste was great!

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FoodJunkie76

Cooking Level: Beginning

Living In: Bronx, New York, USA

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Reviewed: Nov. 10, 2007

these were light & crispy cookies. everyone in the house liked them. i did add 1/4 finely chopped almonds & will add more extract next time. planning on adding thses to my Christmas cookie list!

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PURPLEPOOK

Cooking Level: Intermediate

Home Town: Teaneck, New Jersey, USA

Living In: West Milford, New Jersey, USA

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Reviewed: Jun. 27, 2007

These were very good. They're about the consistency of pie crust, so I couldn't roll them into a ball without the whole thing crumbling apart. Instead, I rolled it out so that it was very thin and cut it into circles with a cookie cutter. They were a lot prettier that way.

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Teralyn Rose

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Reviewed: May 4, 2007

These were really good. They had a wonderful flavor and texture and looked beautiful. Next time I will probably double the amount of almond extract and maybe add some ground almonds to the dough. Yummy, Jane! Thanks!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 24, 2006

My boyfriend had said that these cookies were the best cookies ever... He said only one thing could make them better and its rasins. I liked them just as they were, followed the directions perfectly! my whole house smelled of almonds! was a great recipe, thank you for sharing!

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