Chocolate Chip Shortbread Cookies II Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 8, 2006
Pretty good. I subsituted the toasted coconut for the pecans and thought it was a good option. I might leave out the additional coconut extract next time though.
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Cooking Level: Intermediate

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Reviewed: Jul. 23, 2005
These were very good cookies...I did have trouble with the dough being crumbly, but I was still able to roll them into balls and they tasted great. I didn't add the pecans (my kids don't like nuts) and substituted almond extract for the coconut extract.
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Photo by KEMom

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 7, 2003
These turned out very good, certainly very buttery. I made them with 1.5 cups chocolate chips instead of pecans. Make sure you have a bit of time because, as noted, this recipe makes a lot of cookies.
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Photo by MACKALLEN
Home Town: Superior, Wisconsin, USA
Living In: Auburn, Alabama, USA

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Reviewed: Nov. 14, 2002
Ohhhhhhh YUM! The cookies are soooo good! My hubby & 3 boys loved them, and I'm having a very hard time restraining myself from eating all of them! I did however, substitute almond extract for the coconut, and the almond subtley comes through. Will have them baking in my house during the holidays!!!
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Reviewed: Sep. 17, 2002
I used the pecans in these cookies, and my family loved them. We have always been big fans of shortbread cookies, and these had the extra flavour of the pecans. If you keep them in a tin, they will last a long time.
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Reviewed: Aug. 25, 2001
The very best! Shortbread cookies with the crunch of pecans. Our family loved these.
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Reviewed: Jan. 18, 2001
These are wonderful!
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Displaying results 31-37 (of 37) reviews

 
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