Reviewed: Dec. 2, 2012

These were very good. They are not super sweet. I used pecans instead of walnuts. I toasted the nuts first to give the cookies more flavor. I dusted them with powdered sugar after they came out of the oven

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Reviewer:

tinanarula

Reviewed: Feb. 28, 2012

Isn't this the same recipe in Cunningham's book, back in the recipe section? Curious to know if you came across a different one, though. Tried the recipe for a full moon rite and everyone loved it! Even my finicky toddler!

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Reviewer:

LadyTwilite

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Nampa, Idaho, USA

Reviewed: Dec. 10, 2010

I added more extract than recommended and will add even more (1/2 ts) next time. Had some almond sliver left over from something else and they looked like a cup so I threw them in the food processor, ground them up then tossed int he rest of the ingredients. I added a Tablespoon of water to turn it into a workable dough. I really like the old world Christmas cookie flavor. Thank you for posting this.

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Queen Kel

Reviewed: Jun. 15, 2010

I used pecans because that's what I had and vanilla flavoring but followed the rest of the ingredients. I rolled them in confectioner's sugar after cooking. My family really loved these! Great recipe and so easy. I didn't have to put them in the fridge either.

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DRosenbaum

Cooking Level: Intermediate

Home Town: Hope, Arkansas, USA

Reviewed: Jun. 11, 2010

A rather blah cookie. I wouldn't make again.

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Reviewer:

knowak

Reviewed: Jun. 10, 2010

Yay! I know this recipe; my mom used to make it. I'm very happy to have found it here. These cookies are great with a nice afternoon espresso.

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leiladancer

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 10, 2010

I've been making this cookie for years and years, usually at Christmas. Got the recipe many years ago from my sister-in-law who had a great sense of humor. Because of the shape she called these "dog doo" cookies and that's what they've been called in my home since then. I will make the crescent shape, but I also make them round, start with small balls of dough and then slightly flatten them with a fork. The powdered sugar has some deep ridges to stick to. Roll them in powdered sugar when they come out of the oven and then roll again if you want more sugar. I don't use almonds but use pecans instead. I don't grind them fine but I do "chop" them fine. You still get bits of pecan when you bite into the cookie. Overall a wonderful, rich cookie that's excellent with coffee.

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Reviewer:

KNEENOR

Reviewed: May 21, 2010

These were ok not fantastic but just ok

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Reviewer:

kelly

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Apr. 21, 2010

I love these! I forgot about the step of refridgerating the dough, but they worked well anyway. I used half butter and half lowfat margarine, and dusted them with more powdered sugar after they cooled. I also only cooked them for 14 minutes. Wonderful!

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catmomsheri

Reviewed: Dec. 20, 2009

These were very easy to make, although as previous reviewers suggested the dough doesn't need to be in the fridge for so long. Also the flavor was barely there, perhaps I over processed almonds. Overall I liked this recipe, would do it again

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