Reviewed: May 23, 2009

The first time I had these cookies was from a neighbor when I was about 12. I'm now 53 and they are a must for special occasions. I've never tried them with walnuts but use sliced almonds instead, I also add about a 1/4 t of butter extract to the dough.

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Edward T

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 6, 2009

Turned out amazing.. I have made it 3 times in a row now and everyone loved it every single time.

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supriya

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

We used pecans because we didn't have walnuts and they were great. Some were a bit to thick but the thin ones were fantastic.

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Dana Terry

Home Town: Lexington, Alabama, USA

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Reviewed: Dec. 27, 2008

These were wonderful

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rbcmom

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Dec. 24, 2008

I needed a quick and easy recipe for our church live nativity so I chose this one. DELICIOUS! They were so tasty that the first batch never made it out of the house I needed to bake a second right away! My husband said these could very well be his new favorites.....that's saying something!

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Tammy B

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Reviewed: Dec. 23, 2008

Made these last night... mostly because I already had all the stuff and they sounded good and simple. Very very tasty cookies! I patted the dough out to fill my cookie sheet... approximately 11x17, so they are probably too thick, but I think they are perfect. Worried that they would be a bit bland, I added vanilla to the dough and topped with the egg white, pecans (no walnuts), coarse sugar in the raw, and some cinnamon. Very good... chewy, with a good melty butter cookie texture. Next time I will press into a larger cookie sheet just to get the crispness of a good butter cookie. Not sure how many I made, cause husband ate them as fast as I could break them apart... Cut into 2 inch squares.

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rosyshell

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Reviewed: Dec. 20, 2008

I wasn't sure what to expect because I don't care for nuts in baked treats, but my daughter wanted to try them. The walnut flavor and texture actually blends in quite well with the cookie. I had to pull the trays out of the oven early because they were getting a bit too done. Perhaps I spread the dough too thin. (I spread it just under 1/2" thick and it completely filled two 11" x 7" x 1.5" pans) In the end they turned out like a mix between a sugar cookie and short bread. I will make this again and watch the time to see if I just overcooked them. I just don't know if these should be a crisp cookie or a softer cookie.

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MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 16, 2008

they're nice but i'm glad i added vanilla to the dough and sprinkled it generously with brown sugar and cinnamon prior to baking because i think it would have been bland.

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Cyn D.

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

These were so good and so easy to make! I cut them into diamonds and they looked great on my holiday cookie plate.

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OMOBELLE

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Reviewed: Jan. 13, 2008

If you like pie crust, you'll love this cookie.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2007

Best cookies ever-- they have been a tradition in my family for years.

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JillyBean

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Reviewed: Dec. 19, 2007

I ABSOLUTELY LOVE THIS RECIPE!! It is SUPER DELICIOUS!!

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Dianne

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Reviewed: Dec. 18, 2007

Baked these cookies tonight, turned out fantastic. Yum diddly yum yum! Highly recommend.

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LadyCaillean

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Reviewed: Nov. 24, 2007

Made these because I thought the flavor would resemble russian teacakes (because f the walnuts). They are mediocre. (I did substitute 1/2 whole wheat flour). Thought they could have used some vanilla extract and maybe some brown sugar to add some complexity. Might drizzle some icing or chocolate over the rest to perk them up. Don't think I would make these again.

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DMOMIES

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Reviewed: Nov. 23, 2007

These are soooo good. There is only one problem and that is they disappear the minute I make them. Our children and grandchildren love them and so does everyone else.

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WIESJE

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 13, 2007

A little flaky in a bad way... maybe I didn't mix well enough. Will use an electric mixer next time. Boyfriend LOVED LOVED these, but I'm only giving them a four.

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ABCDEFG679

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Reviewed: Oct. 19, 2007

Lordy! Lordy! These cookies were utterly fantastic and, surprise, they didn't even have chocolate in them!! I found that a double recipe would beautifully fill a large cookie sheet. I finely chopped the nuts in order to nicely cover the entire surface. Who wouldn't love these cookies!!

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PONI (rhymes with Bonnie)

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007

This are a great simple cookie with a big taste!! I love these. They didn't last longer either...!!:) Thank you

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Jennifer

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Reviewed: May 28, 2007

Delicious and very easy to make. I have made these for my family and co-workers on several occasions, and they've always been a hit. The entire amount of dough pressed nicely into an 11" x 17" cookie sheet, with about 1 in. of unused space at one end of the pan. I've found that cutting them into 24 pieces is a good serving size. Increasing the amount of cinnamon to 1 tsp was not overpowering.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 15, 2007

My coworkers and my husband LOVE these cookies! I'm not a huge walnut fan, but the flavor they add is really nice. I only use one cookie sheet (not enough dough for 1 1/2), and even then the cookies come out on the thin side. Still, the texture is great. I like to chop up the walnuts as finely as possible; it makes them easier to spread over the dough. Thanks for an easy and yummy recipe that's not the run-of-the-mill cookies!

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