YUMMY!! Since I didn't have an nuts to add to the cookie, I increased the powdered sugar to 1 cup, and then added add about 3 teaspoons vanilla AND 3/4 teaspoon almond extract.
BTW, I made this once with UNsalted butter and added added the 1/4 teaspoon salt as suggested, but thought it still needed more, so I added a few dashes. But remember, I didn't use any nuts. The amount of saltiness needed probably has a lot to do with the type of nut (if any) that you used.
When I made the recipe again I used SALTED butter and only a dash of salt (no nuts though) and it tasted perfect.
I agree with the reviewer who said to roll them in powdered sugar while hot and then roll (or dust) again. It makes the cookies kinda goey, so separate layers with wax paper, but they totally melt in your mouth.
I made them teaspoon sized as the recipe says, but actually prefer a larger cookie, just add a bit more cooking time. Remmeber, these cookies don't really brown, so be careful. Check for doneness by the touch-test, or by looking at the bottom of the cookie, it should be only slightly brown.
YUMMY!!
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