Reviewed: Aug. 3, 2009

I figured the baking soda might be a typo on this, so I used baking Powder. That seemed to work - I didn't have to flatten them, I dropped spoonfuls and they spread fine. I didn't have/want orange flavor, so I replaced the OJ and flavor with almond liqour (about 3 tbsp). Flavor was okay, but I think the liqour made them chewier than they would have been. They did take about 15 minutes at 375 like someone said. They will be VERY delicate right out the oven, so you must let them cool on a rack like the recipe says to actually get them crispy. Overall, I think it's an okay recipe.

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Reviewer:

Maralin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Queens, New York, USA

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Reviewed: Dec. 22, 2008

Interesting, not crispy, nor spready as I expected, yet intensely orangy if you follow the directions exactly. I'll pass on a second batch. I would guess that the 1st reviewer followed the recipe so exactly that she added no salt. I figured someone had omitted that, and so I put in 1/2t. They definitely take more like 15 minutes to cook at 375. Using real butter they are okay but not fabulous as a batch of honest to John orange almond butter cookies ought to be...

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Reviewer:

phishgurl

Cooking Level: Intermediate

Home Town: Shaftsburg, Michigan, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 3, 2007

First to review! Well, these were a flop! Followed the recipe exactly. I formed them into balls, popped them into the oven, and they never made cookies! They stayed as balls. They kind of look like Mexican Wedding Cakes (or Russian Tea Cakes) For the second set in the oven, I flattened them before baking, and only then did they resemble cookies. They taste horrible, too! Very very bland, no almond or orange flavor at all! Don't make these!!! I am NEVER making them again!!!!

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