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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 5, 2008
I used half white and half brown sugar. I increased the spices a bit. I found that these were a bit dry but very tasty. They kept very well not like some cake recipes that tend to stick together as they are too moist.
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Reviewer:

pamjlee
Photo by pamjlee
Cooking Level: Expert
Home Town: Winnipeg, Manitoba, Canada
Living In: London, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 9, 2008
These cookies were so delicious! I found them to be more delicate than chewy, but definitely soft. My cookies were probably about 1 tbls. drops and I had to bake them more like 13 than 8-10. I'm going to try the other reviewers suggestion of cardamom and almonds that sounds really good.
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Reviewer:

holarosa
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 1, 2006
I followed the recipe's original "36 portion" measurements -- and I got 61 cookies out of it. I increased baking time to 12 minutes because I have silver reflective cookie sheets. The came out with an excellent texture all over, and through the cookie. The moisture level is perfect, and the use of the clove and cinnamon gave a discrete flavour of a molasses or a spice cookie -- but with a lighter batter instead of dark. The bits of dates, if chopped to proper size, offers a wonderful burst of extra moist chewiness through the cookie. I was extremely pleased with this recipe, and may try out the same excellent batter with other types of fruits such as chopped cherries or perhaps sultanas or figs.
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5 users found this review helpful

Reviewer:

Vance
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 6, 2003
These cookies were very good. They are more of an "adult" cookie than a "kid" cookie. I recommend leaving them in the oven for a full 10 minutes and following the recipe instructions of letting them cool on the cookie sheets for five minutes. This way, they will be slightly crisp on the outside to contrast with the soft inside. I tried the first batch for 8 minutes (plus 5 minutes cooling time on the sheet) and they were undercooked...and mine were kind of small. I got 8 dozen from the recipe. Next time, I will substitute the cinnamon for cardamon and use almonds (instead of walnuts..didn't have pecans). Spiced that way, it should make an excellent cookie to serve with Arabic coffee.
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7 users found this review helpful

Reviewer:

UMM-OMAR
Cooking Level: Intermediate
Home Town: Houston, Texas, USA
Living In: Amman, Amman, Jordan
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 12, 2003
These are exactly what they say, nice and chewy. my Dates were a bit dry so i chopped them and heated through on the stove with a few tsp water just to soften them a bit. definately would make them again
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13 users found this review helpful

Reviewer:

SGTROCK
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