These cookies are really very good. They have a little bit of a strange texture, kind of a cross between a brownie and a cookie, but the taste is so good that you don't mind. It is true that the batter looks like cake or brownie batter when you first mix it, but I put mine in the freezer for two hours before rolling it into balls, and it worked out fine-- although the dough did break my pampered chef cookie scoop. It warms up and gets sticky quickly. I rolled 12 balls at once and dropped them into powdered sugar, coating them thickly. I took another reviewer's advice and baked the cookies, one sheet at a time, on the second slot from the top of the oven. It took 12 minutes, then I let them sit for a full minute on the cookie sheet before moving them to a wire rack with a cookie spatula. None of the cookies broke, and none were thin. They puffed up nicely and look gorgeous. I got 60 cookies total using a teaspoon measurement, but the yield would have been higher if my husband and I could have stayed out of the dough- it was so good we kept eating it! I will keep this recipe and make these for Christmas, and I might just add some LorAnn Black Walnut flavoring to the next batch. These cookies are so good, and I think they'll make a beautiful and tasty addition to the Christmas cookie assortments I make for friends every year. I suspect that the previous reviewer either had dough that was too warm, or cookie sheets that weren't cool enough before use.
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