Reviewed: Apr. 10, 2012

I found these cookies to taste okay, but they had a very odd texture. I think it has a lot to do with the low cooking temperature. They didn't taste done even though I kept them in an extra 3 minutes.

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gatorvet92

Reviewed: Feb. 24, 2012

Yum! Easy and tasty!

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SARA579

Reviewed: Dec. 19, 2011

I made these cookies tonight and they were delicious. I rolled halved the rolls and rolled one in pecans and the other in grated almonds. Delicious. thanks for sharing

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mzzg

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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 19, 2011

These had good flavor, but I think I may have chilled the cookies too much. They did not spread when baked, looked like little discs.

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wmsmom

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

These are easy and very good. Yes, I baked them at 250 for 22 minutes as directed and they turn out great. They will hold up well for transport or shipping. Thanks!

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Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Sep. 27, 2011

I love this recipe!! I added a cup of dried cranberries, and they are absolutely amazing. I will be making fresh cookies for the holidays. These are soo handy to have on hand when family or friends just stop by. I so love sticking to the old hospitality of my elders, when someone would come over you offer them a warm or snack. 5 stars to getting me back to my roots.

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Ajsmom

Reviewed: Dec. 19, 2010

These are fantastic little cookies with unbeatable flavor and texture. Not a traditional recipe, as far as directions go, but this yielded a very soft, delicate cake-like cookie thanks to the low-and-slow temp/time. I used 2 tsp of lemon extract and about 1 tbsp of lemon zest to really punch up the flavor. Dipped in lemon icing and topped off with sprinkles, this batch is going to my sister in law who lives in the middle states. Cookies stacked up beautifully with little breakage inside her Christmas tin. Thanks Dessa!!

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