Reviewed: Dec. 25, 2009

Tasty, buttery and easy to make. We found they tasted much like snickerdoodles without the need to shape each one. Used pecans since it was all we had - very good. Thanks for sharing the recipe!

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THREEISIT

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Reviewed: Dec. 20, 2009

My daughter and I made these cookies, delicious and fast! We added a teaspoon of almond extract which really gave these an awesome flavor.

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homecookin

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Reviewed: Nov. 13, 2009

These are really yummy and quick to make. To make them a little healthier, I used 1 cup of whole wheat flour and 1 cup all purpose flour. I was not able to spread the batter across the entire 15x7 jelly roll pan, and will use a smaller pan next time. Spreading the mixture is tricky--spraying your fingers w/ PAM helps move it around.

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SAMAGGIE

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

These cookies turned out really well, though a little short. Fairly easy to make, but I had some difficulty with smoothing out the dough into the jelly roll pan. But otherwise, they looked and tasted great! Also thanks for using my picture! =]

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Blythe

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 1, 2008

These cookies are tasty! All I had was a sheet pan so I used that.(Dimensions are a little different.) I brushed the egg white on with a marinating brush and used a sifter to sprinkle the cinnamon and sugar on top evenly. My three year old says these cookies are yummy.

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