Reviewed: Nov. 23, 2009

These have become a favorite at Christmas; particularly for my dad who can only eat glutin-free foods.

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Reviewer:

KINGALEX

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Front Royal, Virginia, USA

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Reviewed: Oct. 13, 2008

The taste of the cookies was good but not worth the stress of making them. I'm not sure where I went wrong but the dough was very fluid and did not make cookies. Letting the batter sit in the fridge did not help at all.

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shcgirl

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Reviewed: Jul. 30, 2008

These are easy to make. I wouldn't make them again only because they take an HOUR to bake. Most cookies take 8-10 minutes. I brought them to church for coffee service though and they all got consumed. One of my kids loved them and another hated them. Go figure. I thought they were good.

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Reviewer:

GIRLWTUDE

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Reviewed: Jun. 20, 2008

Oh my, these were wonderful! I didn't have any pecans so they came out basically as meringue made with brown sugar. To make them a bit "fancier" I piped them on the parchment paper (I used zip log bag). The weather was humid and I was worried they'd lose their crunch but they were so delicious even when a bit sticky, reminding me of taffy. Everyone loved them. Thank you for the great recipe!

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Reviewer:

Virpi

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2004

Awesome cookies! I used Eggwhites and had trouble with getting a the mixture to stiffen, and so my consistency reminded me a bit of peanut brittle. BUT, the cookies were still awesome tasting and this recipe will be introduced to my cookie colelction.

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