Reviewed: Oct. 21, 2008

These are slice, reshape, then bake cookies. They take about 12 minutes, not the amount of time the recipe states. Because the cookies need time on the cookie sheet after baking, By baking on parchment paper, I could pull the parchment paper with the cookies onto the cooling rack, then get the next pan in the oven right away! The taste is delicious!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 2, 2005

These are delicious. Two batches in one week, and I am reaching for another as I write. I usually don't have this problem with cookies. These are the best cookies I have had since the Dziriat (Algerian Almond Tarts) from this site I made last year. The topping is crumbly, but I think this pairs perfectly with the moist date filling.

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Reviewer:

Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 17, 2005

we really didn't like these. they had a weird sandy sort of texture and just didn't appeal to us. it was too bad, too, because we normally like dates.

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