The reviewer gave this recipe 2 stars. This recipe averages a 3 star rating.
Reviewed: May 4, 2008
Like Shortbread, only I didn't know if adding more butter would ruin them. In the end I only could use 80% of them because the rest stayed a powder. They got rock hard after an hour and were inedible. Too bad because the smell was great.
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Photo by Sara P

Cooking Level: Expert

Home Town: Liverpool, New York, USA
Living In: Wiscasset, Maine, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.
Reviewed: Dec. 31, 2006
Tasty but they're hard to tell when they're done. They're delicious warm and chewy out of the oven but if you bake them a little longer thinking they're not done like I did, they get too hard after cooling. Still tasty but may need a cup of coffee to dunk them in. Used pecans instead of walnuts-really nice.
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Home Town: Somers, New York, USA
Living In: Tiberias, Mehoz Hazafon, Israel

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The reviewer gave this recipe 4 stars. This recipe averages a 3 star rating.
Reviewed: Aug. 31, 2001
These are very good - cruchy and a bit chewy too. Next time I make them I think I'll double the maple extract just to make them a bit more mapley.
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4 users found this review helpful

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Cooking Level: Expert

Living In: Cortland, New York, USA

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