Reviewed: Jun. 12, 2011

I really like this recipe. The cookies are melt in your mouth good, light, airy and moist. The only thing is, I maybe got 2 dozen cookies after I doubled the recipe. I also upped the sugar a bit and added 2 more teaspoons of vanilla. This is a keeper.

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Reviewer:

CENOBIA

Cooking Level: Expert

Reviewed: Mar. 20, 2011

These cookies were easy and delicious! I rolled each in powdered sugar before baking, and the surface turned light and crunchy while baking. The recipe amount is a perfect family-sized serving, but if you are baking for many people I suggest you double or triple the recipe.

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3 users found this review helpful

Reviewer:

ginger

Reviewed: Dec. 14, 2010

In fairness to the recipe owner, the original recipe is for 3 dozen cookies but you must set your own serving size to 36 servings to get ingredients for that much. I tried to do 2 dozen, without greasing the pan, at 375 degrees for 8 minutes since my gas oven cooks hot and fast. The bottoms and edges burned while the centers were under cooked. :( I used sprinkles for the topping. The 3 stars are for the yummy flavor of the few that cooked just right - very light and not too sweet! Would be yummy with tea!

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Reviewer:

DanyaShea

Reviewed: Sep. 26, 2010

just got through making these wonderful cookies absolutely yummy! made the recipes just as follows, but i did adjust the temp to 350 degrees for 7 minutes, come out beautiful. Made my hubby try one first, he said what the heck(lol they are very soft to the touch) when he tasted it he was amazed, it was good!! :) i do recommend this recipe and will be making it more in the near future...oh my 2 yr old daughter just came asking for morrraa! lol so i guess that does it :) oh yeah and very easy to make as well thanks so much for sharing the recipe!

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Reviewer:

misty

Cooking Level: Expert

Reviewed: Aug. 23, 2010

Definitely 1 cup of flour and bake at 350 for 8 min. as previously suggested. I rolled the dough into balls and put a chocolate rosette on top.

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Reviewer:

aldermom

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jul. 29, 2010

Based on other reviews, I doubled this recipe. I ended up with about 2 dozen 3 inch cookies. I increased the vanilla to a full teaspoon, which is just a personal preference. I did not add any raisins, chocolate, or nuts. Just made them plain. The cookies were excellent, especially warm. My family loved them. They are buttery, cake-like, and melt in your mouth. I baked them for 6-7 minutes. Ten minutes would have resulted in burnt cookies. I will definitely make these again. Thanks for the recipe!

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Reviewer:

Donna

Reviewed: May 22, 2010

I followed the recipe, and used a teaspoon to drop the dough on the sheets, and I had just over 3 Doz. cookies. the family thought they were very tasty! ~~Thx for sharing~~

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Reviewer:

Cooking Level: Intermediate

Reviewed: Aug. 8, 2009

these were terrific they melt in your mouth. My family like chocolate chip cookies so I add about 1 cup of the milk chocolat chips and cooked them the same way. Everyone loved them......

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Reviewer:

Roe

Reviewed: Mar. 6, 2009

i added 1/4 vanilla and 1/4 almond extract and diced walnuts to this and it came out amazing. the plate was cleared and i was asked to make more within minuates

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Reviewer:

shadow faye

Reviewed: Apr. 7, 2008

I didn't care for these cookies at all. I made the recipe as directed. I scooped them onto an ungreased cookie shhet using a 1 tsp ice cream scooper and baked them for the stated 10 minutes at 400F. What started as a ball turned into a 1/4 tall very spread out blob with burned edges. After letting them cool 10 minutes I used a metal spatula (I tried one that will flex and one too thick to flex) but I was unable to remove the cookies from the cookie sheet without them falling apart. They are very bland and taste like raw flour. I will definately not be making this one again.

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10 users found this review helpful