Reviewed: Jun. 23, 2009

Rolled these in powdered sugar, as one reviewer suggested. INCREDIBLE. Can't stop eating them...

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Julia

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Reviewed: Jun. 2, 2009

VERY tasty, I do believe I'll be making these again for Litha this year. I had to add 2 tbsp milk to make the dough come together, and I used coconut oil instead of butter (which left my hands silky smooth after all the dough shaping I did!) Lovely cookies!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 21, 2009

ok. more like almond shortbread. easy to make.

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MWANG78

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Reviewed: Feb. 19, 2009

Time consuming, because the dough is so dry and crumbly, and you have to form them so very large, not delicate looking. But tasty.

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Tigerlily

Living In: Rapid City, South Dakota, USA

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Reviewed: Feb. 9, 2009

These were really good! I also didn't have to chill the dough. I did only two things differently - added more extract, both almond and vanilla - 1/4 tsp. each, and rolled them into balls. I could of eaten the whole batch myself... it was work not too!

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MONA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Jan. 22, 2009

This was a very tasty cookie. It's not too sweet unlike many cookies. I absolutely love this recipe and it will be a regular here in my abode. I used almond slivers instead of grated almonds. Turned out quite yumm. Thanks for a delicious, perfectly textured, gorgeous cookie recipe! Full moon, new moon, any moon! This would be DELICIOUS with pecans and pecan or vanilla extract instead of the almond flavor. Especially if you love Pecan Sandies! I only refrigerated the dough for 15 minutes. The dough seems perfect for molding as soon as you finish blending ingredients.

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SunshynGoddess

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Oct. 29, 2008

I loved this recipe, and judging by how fast they disappeared, my family did too! They're a perfect treat for Esbats!

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Phoenyx

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

These were fantastic! Used 1/4 teaspoon of almond extract. Can't imagine flavor if only 3 drops. These were great, would make an awesome Christmas cookie.

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stevesteve8383

Cooking Level: Intermediate

Living In: Plainfield, Illinois, USA

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Reviewed: Dec. 20, 2007

I made this and they were really good, although the dough dosen't need to go to the fridge its stiff enough to mold and bake. It is great and healthy. Almost any sugar and lots of almonds thanks!!

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