Reviewed: Dec. 23, 2008

These are really good, and pretty darn easy to make. I was able to double the recipe despite what the notes said, but I do also have a fairly large oven and used a metal cooling rack to help expand the shelf space in there. I made them as stated, and added miniature chocolate chips, which is the way my family has always made these cookies. The beauty of these is how easy the are to make and alter to suit your tastes!

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

These have always been my favorite cookies. My mom made them every Christmas. She used peppermint extract and added mini chocolate chips to them. I always add the chips and ocassionally use orange or raspberry extract but love mint the best.

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Jennifer

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Reviewed: Nov. 9, 2008

I made these last night at ten and took them out of the oven this morning when I woke up. I have to admit I wasn't expecting much as this was the first time I ever made anything like this. But I was pleasantly surprised. They turned out wonderful. I followed the recipe exactly except I used coconut extract and it was so good. I highly recommend this recipe for someone who wants a sweet treat but not all the calories.

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IRET678

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Reviewed: Dec. 22, 2007

DO NOT ATTEMPT WITHOUT A MIXER! I beat this for an hour and ended up throwing it out. So dissapointing! * I made these again after buying a mixer and they were so good! I used almond extract and added red & green striped white chocolate chips to the mixture and colored sugar on top.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 21, 2007

I thought these were really disgusting. My mother in law and sister in law loved them, but they like anything! I guess it's your personal preference, you'll either love them or hate them!

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CRYSTALKELSALL

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Reviewed: Nov. 9, 2007

These are good. I am going to make again and this time I will use my stand mixer, I didn't use it the first time. I used a hand mixer, they came out good, but, I'm sure they will come out very high with a stand mixer. My hand got tired of mixing last night, so I shortened the time some. Sweet, but not the type that hurts your teeth. Make these at the end of your cooking day-then just forget them and watch TV or something else.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Oct. 24, 2007

These are so good. I made them twice in one weekend.

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Laura

Cooking Level: Beginning

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Reviewed: Oct. 12, 2007

These cookies are an old favorite that I hadn't made in years. I followed the recipe pretty closely, but I added chocolate chips and almond extract to the cookies. I could taste the sweet crunchy flavor and texture of the cookies, but they were really too sweet for me. Next time, I may trying adding sifted cocoa to the recipe to increase the flavor and make it a little less sweet.

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Nancy

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Brandon, Florida, USA

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Reviewed: Feb. 17, 2007

I actually made this using 75% splenda and 25% real sugar. It turned out great. You can make meringues any flavor. I tried adding cocao powder or cinnamon. they're all very fluffy and filling with melt-in-your-mouth goodness

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ILLUMINATIAN

Cooking Level: Beginning

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Reviewed: Jan. 3, 2007

I beat the egg whites with the cream of tartar and salt and then add 2/3 cup of sugar gradually until stiff peaks form. I also hide a Hershey's kiss inside the meringue as I drop it onto the cookie sheets and everyone loves the surprise of getting the chocolate in the cookie. These are very sweet, but people tend to like them and they are pretty easy.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2007

This recipie was VERY sweet and not everyone gave it rave reviews. To the recipie sake, I think I did not follow the fecipies exact. My impatience wouldn't allow me to wait until the eggs were "stiff" so the cookies ended up flat and not "puffed" up, such as pictured. I will try again though.

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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: Dec. 18, 2006

I halved this recipe so as not to have so many. I made about 2 dozen bite sized cookies. These are wonderful-mine tasted like roasted marshmellows! I set my oven to 400, turned it to 200 when I put the cookies in, and then turned the heat off after an hour. I pulled them out of the oven about an hour after that and they were perfect.

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lvmyschilling

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Reviewed: Nov. 27, 2006

My grandmother called these snowdrop cookies because they melt in your mouth like snow. If you preheat oven to 400 degrees and drop temp to 200 degrees when you put the cookies in, they will be done in two hours. Remember to make them small as they are very sweet.

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lauralie1978

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Reviewed: Nov. 22, 2006

Forgotten? I spent a tortured night tossing and turning, hearing muffled voices from the oven whispering "we're ready." The insides of the middle cookies on the bottom rack were hollow and gooey (and tasty), but it may have been because I only heated the oven to 350. I made the first sheet with vanilla only and added maple flavor to the rest. It was heavenly. I'll try heating to the correct temperature next time and maybe put some bricks in the oven to slow down the cooling time.

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

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Reviewed: Nov. 6, 2006

Simple Meranguie cookie. Very yummy and easy to make. Made with my kids who had lots of fun with it (piped them). Make them smaller, bite size because they're really sweet.

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Natalie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Sep. 22, 2006

Such a great recipe! So easy (used my stand mixer) and quick! I used vanilla and then did a batch of strawberry and both came out good. Easy to put in a bag (a little sticky, but do-able) to pipe out and looks great. I'm so happy with these.

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SAPROPER

Cooking Level: Expert

Living In: Mechanicville, New York, USA

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Reviewed: Aug. 27, 2006

This is what we call in my house, "Empty Tomb Cookies." We put these in the oven the night before Easter and then we discuss the Resurrection of Christ and eat our cookies which are empty, just as the tomb was on Easter morn.

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Beckbell

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Reviewed: Dec. 2, 2005

Easy!!! I was going to make Amy's egg yolk chicken anyway so this was a great time to make these cookies!!! Being a test run I just plopped them on to the cookie sheet- but next time I will pipe them out so they are pretty as well as good! I did add a teaspoon of carmel extract and WOW!! I think the kids ate most of them this morning. This was superduper easy, my mixer doing all the work. Thank you! Will make this to give out with my chistmas baskets!

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LISALE

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Reviewed: Nov. 19, 2005

I am not a big fan of these, as they are very sugary. However, they are fun and easy to make and my husband really likes them. I will be keeping this recipe and making again.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 13, 2004

THis is the second this I have made tis recipe and it is still yummy and easy. This time i use orange faloring and red and yellow food coloring to make it orange, and I use strawberry flavoring and red food coloring. They kinda taste light cotton candy. Thanks

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HANNA26

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Forgotten Party Cookies

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