Reviewed: Dec. 17, 2008

This is the one I was looking for...I lost my recipe and I thank you for posting it. I'll make them Friday for an open house for 100. Only change that I will make will be pecans in lieu of almonds.

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Bonnie Lee

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Reviewed: Dec. 16, 2008

Light and crisp shortbread cookies. So delish, the only changes I made were to decrease the vanilla by a third, and added green and red sugar crystals to make them Christmas cookies. Perfect!

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nurseluther

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

very good

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joni

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Reviewed: Dec. 15, 2008

These are the easiest wedding cookies ever! And they are melt in your mouth good. Follow the review tips about salt and rolling and you will want to make these easy cookies again

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Angela

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Reviewed: Dec. 10, 2008

Yummy, these are really good cookies. Recipe made about 45 cookies and I cooked them for 20 minutes, I didn't have any trouble with them falling apart. Definitely a once and awhile treat since they are really high in fat and calories.

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FARMMOM

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

Just melt in your mouth. Perfect recipe. Wouldn't change a thing.

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wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 7, 2008

Excellent. Buttery, melts in your mouth!

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DEBBIE

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Reviewed: Aug. 31, 2008

Someone get these away from me - I can't stop eating them! And I don't usually like nuts in my cookies. Other than putting in a teaspoon of almond extract and reducing the salt to about 1/4 teaspoon (I used lightly salted almonds that I ground in my mini-chopper) I made them as stated. I wasn't sure how far apart to place them on the cookie sheet, but they didn't spread at all, so you can really load up the sheet. I cooled them for about 10 minutes and then rolled them in the confect. sugar once, waited about 3-4 minutes and then rolled them again. I'm making these for a wedding - I hope they last until then! Thanks for the great recipe.

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Aug. 30, 2008

A little delicate but I thought this type of cookie was supposed to be. I stored them in the refrigerator.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

These turned out ok. They tasted good, but were very delicate and kept crumbling in your hand if you picked them up too hard. I made them for a party and kept finding spots around my house that I could tell people were too rough with their little cookies... I've used better recipes for this type of cookie.

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Elise

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

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Reviewed: Apr. 11, 2008

Fairly easy recipe. Just time consuming and messy. Hint: make sure your butter is very soft. And when rolling cookies in sugar after baking--they tend to be fragile.

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bnbwelch

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Reviewed: Mar. 20, 2008

This is a delicious recipe. As I'm always too busy, the first time I made them, I modified the recipe and made half the amount (40 cookies, less to be tempted by!?) but at the end I wished I'd made the entire amount as they were so good! I put the butter and icing (confectioners') sugar in the moulinex food processor, added the vanilla and only a half teaspoon of salt (which was fine), then gradually added the flour as well and mixed all together with a couple zaps. The mixture became soft, crumbly and I easily formed the balls quickly, and rolled them by hand. The entire process took less than half the time, too and they were all eaten in 10 minutes by the family who loved them!!

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Denise

Cooking Level: Intermediate

Home Town: Melvindale, Michigan, USA

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Reviewed: Jan. 21, 2008

one of my favorites. i make them bite-sized & serve them with tea. everyone gobbles them up (!!!)

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minijewel

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Jan. 20, 2008

definitely a five star, I didn't make any chances to it, it was easy to make, and it tastes very good inside and out! five star from my husband too.

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zahra

Cooking Level: Expert

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Reviewed: Dec. 17, 2007

Great cookies. I can't say they taste much different from my other standby recipe, but they did bake up much firmer. I made the balls teaspoon size, which is smaller than I have before, so that may have made the difference. I used salted butter and used only 2 tsp of vanilla. I read that someone wore out a small machine grinding the almonds; use the blender - it's sturdy and will get the job done. I'm not sure what to think of the reviewer who made these without nuts - the nuts are a key ingredient for taste and texture. Yum!

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Dec. 17, 2007

This is the first time that I've made this type of cookie, and they turned out great. The dough was very sticky, so I refridgerated it for a while to firm it up, and it was way easier to work with. I used a small stainless steel scoop (melon ball size) to scoop the dough into balls. Then I cut each ball in half. You can then pinch into a crescent it you like. I got 9 1/2 dozen cookies this way! Don't let them brown in the oven, they should look dry on top, and they are done. They are crumbly but great! I substituted 3 t. fresh lemon juice for some of the almond extract, and also added the zest of a lemon to the dough. I also used about a tablespoon of zest and about 2 c. powdered sugar...whirred in the food processor to create a lemony flavored sugar to roll them in. They were very good! I may try almond lavender next time. ;) another tip: don't use a warm pan, or the cookies will spread as you are shaping them.

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QUEENOFGREATJUNK

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

These were easy and tasted great! Instead of rolling them in powdered sugar, I put about 1 1/2 cups of powdered sugar into a plastic bag and dumped about 10 cookies at a time in the bag and shooked them up to coat them. It was way faster and easier than doing them individually.

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Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

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Reviewed: Dec. 16, 2007

Wonderful cookie and great for the holiday potlucks at work! I did what most did...reduce the salt to 1/4 tsp. I decided not to take the advise of some and dusted the cookies with powdered sugar just before serving, otherwise they got gooey on the outside. I also used pecans in lieu of almonds.

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sarahfraser

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Dec. 14, 2007

Fantastic cookie. I received many compliments and recipe requests. I made these for a wedding shower and they were absolutely perfect. The first time I made them I used almond extract instead of vanilla - they were too rich but still good. The next time I used 1 1/2 tsp. almond extract and 3 tsp. vanilla extract and they were perfect. I will be making these for my neighborhood Christmas gifts. Definitely a keeper!

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foodie73

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Reviewed: Dec. 10, 2007

I really enjoyed this recipe. It was easy to follow and the cookies came out great. I did however follow someone's advice and rolled the cookies twice once when they were warm and a second time when they had cooled down.

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BITS78

Home Town: Brook Park, Ohio, USA

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Italian Wedding Cookies III

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