Reviewed: Nov. 7, 2009

The cookie were pretty bland. And the caramel was hard to work with. I could not spread it, so I had to heat it up again so I could spread it on the cookies. I made these for Halloween so I cut the cookies with a bat cookie cutter and then sprinkled the top of every other cookie with black sugar before baking them. Then I also added red food coloring to the caramel. They looked great when they were all done.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 4, 2009

They take some work, but they are good, if you know what you're biting into! It is a special sort of treat. Reason for the 4 stars: The cookies were very crumbly once baked, and I made about twice as many as the recipe says - any larger and they would have been hard to handle.

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Snow Angel

Cooking Level: Intermediate

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Reviewed: May 28, 2008

These are sooo good, in Peru they are called Alfajores.

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crlylockz

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Reviewed: Jan. 24, 2008

The cookies themselves were nice, but who wants to stand there and stir the filling for 25 minutes straight? I actually had to cook mine for 45 minutes on medium heat before it took on any color. The filling also has a sharper taste than caramel, more like strong butterscotch, and I personally didn't like the flavor combined with the vanilla extract. I would make the cookie recipe again, but change the filling to 1 bag of caramels melted with 2 tbsp. water or cream. Easier and probably better-tasting.

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