Reviewed: Dec. 6, 2003

Growing up we called these 'snowball' cookies, and this is a very good recipe. I like crushed pecans, instead of almonds - but any nut would do. The salt is excessive, unless you're using unsalted butter. I cut it for my second batch to 1/2 teaspoon.

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Reviewer:

SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Nov. 15, 2003

I love this recipe, however, I added more vanilla than what was called for because vanilla gives it such a good flavor. I also used pecans instead of almonds. I've made other versions of this particular cookie but I like this recipe the best and will make it every year at Christmas time.

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BECKYSRIJ

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Reviewed: Apr. 4, 2003

These are really lovely cookies. Very soft and melt-in-your-mouth, with a heavenly almond flavor. I used 1 teaspoon almond extract and reduced the vanilla extract by the same amount - it really gave them a flavorful, delicious kick. And I listened to other reviewers and reduced the salt to 1/4 teaspoon - perfecto!

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POETKITTY

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Reviewed: Jan. 6, 2003

These went over like gang busters! They are very delicate and are awesome in tea. They melt in your mouth!! I used walnuts instead of almonds or pecans, as those are the favorite in my house. Worked GREAT!

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MELYSSAMOROS

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Reviewed: Dec. 10, 2002

Wonderful recipe! Easier to make than I thought. Used parchment paper to bake the dough on, and a pastry brush to brush chocolate on the top layer. If chocolate cracks when cutting, just fill it in with melted chocolate.

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DMICKINKLE

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Reviewed: Feb. 1, 2002

These cookies were very fry and crumbly and didn't stay together when rolled into a ball. The flavor was OK, but I like them better with pecans as opposed to almonds.

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SCARDILLO

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Reviewed: Dec. 31, 2001

This is the secound year that I have used this recipe. I love them. I cut the salt a little this year, I didn't notice too much salt but my husband said something last year. I think I ate these the most out of all the cookies I make. I just love them.

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michelle

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Reviewed: Dec. 24, 2000

This recipe produces an excellent version of this type of cookie. I reduced the salt to about 1/4 tsp and rolled them in 10X sugar three times each. I found that about 12 minutes produced the right amount of doneness.

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