Reviewed: Nov. 24, 2009

These cookies are so easy to make and they are so good. I form them into "S" shapes. They seem to get better a day or two after making them.

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KASTLE

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Runnemede, New Jersey, USA

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Reviewed: Feb. 18, 2009

I've made this recipe numerous times since finding it in Dec. 2008. It's really great. The ONLY thing I do differently is to triple the almond. The S shape is not difficult to make and really creates a delicate and lovely cookie. Friends are wowed over them and my husband and kids ask for it all the time. (Our 9 and 7 year old kids make them into the lovely S shape!)

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rutabaga

Cooking Level: Expert

Home Town: Dix, Illinois, USA

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Reviewed: Feb. 9, 2009

Made just like the recipe and they came out great!

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Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Feb. 2, 2009

Fabulous! I had people coming to my desk from other floors just to get one of these cookies! I'm so glad I found this recipe.

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Gee

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Reviewed: Jan. 26, 2009

The cookie was pretty good. I didn't have almond extract on hand so I used Anise extract instead. Probably I will put a full Teaspoon though just for some more flavor. Also I read that a few reviews said that the dough was sticky and hard to shape. I suggest putting the dough in the freezer a few minutes to chill it. Another review suggested dipping half the cookie in melted chocolate, YUM!

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julie vitale

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

This recipe was great. I did however add a bit more of the almond.... like other readers said it gave more flavor. And Greek food is all about good flavor.

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queenstacey

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Reviewed: Jan. 14, 2009

This cookie was a hit!! I made them for Christmas and rolled them in red/white sugar and then formed canes. They were cute and super tasty!

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CINDERS315

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Reviewed: Jan. 3, 2009

It was just ok to me. I do highly suggest you do as someone said and add nuts and reroll in powder sugar while still hot out of oven I may have given 3 or 4 stars after that

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Danyale

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 29, 2008

i only gave it 3 stars because my boyfriend is greek and he said that if i was going for a real greek butter cookie i only would have made at 2 out of 10. but they they were great tasting cookies

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ambabbs

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Reviewed: Dec. 28, 2008

Very simple to make and with a simple taste but these are the cookies I find snitching the most out of all our Christmas cookies. I didn't form them...I just took a spoon and dropped chunks of dough on the pan. There were not as pretty but they tasted excellent.

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7lenny7

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Reviewed: Dec. 24, 2008

4 stars for taste. The dough is so sticky it was hard to make shapes. I made a few S's and J's for my name and my husband and son's names. Those were hard enough. I made the rest into ball shapes. I even tried the powdered sugar on my hands trick that others mentioned, but that really didn't help much. It's just a very sticky dough. I might try a cake decorating tool next time.

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Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: Dec. 24, 2008

These were very good. I used half the dough and shaped them into S's. This was a little bit difficult, but they turned out OK. I then sprinkled them with crushed candy canes. The other half, I made into raspberry thumbprint cookies - rolled into balls, made an indentation with the tip of a wooden spoon, filled with just a dab of raspberry jam. Very versatile and easy to immediately after preparing the dough. They would be nice with hershey kisses, dipped in chocolate, sprinkles... the possibilities are endless.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Dec. 24, 2008

my husband is greek and i wanted to make something special for him and not only did he love these but so did our children!!! LOVE these!

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missrachel83

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Reviewed: Dec. 23, 2008

These came out delicious. I doubled the amount of almond and vanilla extract after reading others' reviews. The "S" shapes were easy to make but most of them did not bake with the design clearly visible. If the dough gets sticky while you are rolling it with your hands, just wash or wipe off your hands and you're good for another 15 or so cookies.

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soylent_green

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Reviewed: Dec. 22, 2008

These were really good!!! We tried them with cinnamon and sugar and then we covered some in powdered sugar. The powdered sugar were the best. I will make these again!!!

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jlal4

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

These were so yummy. I upped the almond extract to a teaspoon and I think they were perfect. Crisp and sweet and so good with the powdered sugar- and hot tea. These were a hit at my husband's work cookie swap.

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Marisa

Cooking Level: Expert

Home Town: Athens, Attica, Greece

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 19, 2008

Great taste, Easy to make, difficult to role out, overall- Keep practicing with this recipe.

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Christina28

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Reviewed: Dec. 19, 2008

My husband loves these and can't wait for me to make more!

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pwheeler

Cooking Level: Expert

Home Town: Sabina, Ohio, USA

Living In: Martinsville, Ohio, USA

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Reviewed: Dec. 17, 2008

These are so easy and so tasty! When I made these a second time I piped a line of melted chocolate down the middle of each cookie stick and sprinkled the chocolate with crushed hazelnuts - GREAT. My next plan is to use white chocolate and crushed pistachios.

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michele

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Reviewed: Dec. 17, 2008

These were actually pretty disappointing. I am not sure where I went wrong. I followed the recipe precisely, but they just spread out all over the cookie pan when they baked. Didn't hold shape. And really, for all that, didn't taste much different to me than many other cmas cookies. I can't give them less than a 3 stars because it's probably my fault they didn't turn out.

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BECKTY

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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