The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 9, 2009
I've made these cookies following the recipe and I've made them changing the type of sugar and the type of nuts. Whatever you decide the recipe is EXCELLENT!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 16, 2009
i am currently making these cookies now. I changed it a little though i added a bit more vanilla than what was called for. also i used all powered sugar. i also added a teaspoon of almond instead of half teaspoon. when they come out i am going to roll them in cinnamon and powered sugar. hopefully the guys i work with will love them
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 2, 2009
Toasted the almonds first, used all powdered sugar, sifted the sugar and flour, added more vanilla and some salt.. SO good! Also, per some earlier reviews, I did the final sugaring after they cooled- turned out GREAT!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 30, 2009
great recipe. cookies are dense and flavorful, wonderful with tea or coffee. i use walnuts instead of almonds. a holiday favorite in my world, but good anytime of the year!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by seattle cat

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 29, 2009
I just made these, they are sooo delicious! And easy to make! Like many other reviewers, I substituted confectioner's sugar for white sugar. I also added an extra smidge of vanilla and dipped the cookies in powdered sugar while they were warm, the sugar stuck better this way. I used almonds and chopped them coarsely in the food processor. They now have a delicate almond flavor. I also refrigerated my dough for about 2 and a half hours. I'm very impressed with this recipe, thanks for posting!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 24, 2009
Yum! Made these for the first time last week and they sure didn't last long! Loved the texture - cakey and yet firm.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by <3Loves2Bake<3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 1, 2009
Yummy. Substitute a little rice flour for the wheat flour. It has almost no gluten, and gives the cookies a nice, fine crumb with a snappy bite! The cookies also last longer in the freezer.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by 4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 8, 2009
These turned out so yummy! I used powerded sugar instead of white sugar in the dough and instead of using 2 teaspoons of vanilla I used 1 teaspoon each of almond and vanilla extract (I love almonds). They were super delicious and perfectly almondy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by GraceAnn77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 5, 2009
I was very happy with this recipe. I only made one change - I substituted pecans for the almonds due to availability. I coated the cookies with powdered sugar by tossing them in a zip top bag, which cut down on the mess. I coated some while warm and some after they had cooled completely. I prefer waiting until they cool. True - not as much sugar sticks to the cookie, but it they turn out a little sticky if you coat them when they are warm. Thank you for a great recipe. I can't wait to get up in the morning and have one - or five - with my coffee.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

elt
Photo by elt

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 28, 2009
I chose to use the powdered sugar based upon the reviews. I also used pecans and vanilla extract because I had those on hand. Based on previous experience, I knew to roll them while still warm. These cookies were awesome, and I am looking forward to trying them with almonds and almond extract. On a side note, these will be placed in special bags and used as guest favors for my niece's baptism.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by FoodieSuzanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 27, 2009
I made these cookies for my spanish class. I felt like this was a great way to look into another culture. They were very easy to make and fun. It was interesting to find out information about the spanish culture by making these delicious cookies.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 27, 2009
this recipe is delicious and a good way of getting a taste from another culture other than our own.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 26, 2009
These melt in your mouth and are a delicious addition to any dinner party loved em
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Foodisme

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 17, 2009
I made these cookies and they turned out great. everyone loved them,they were perfect as a going away gift to the bride and groom.I doubled the recipe and made the cookies a bit smaller so they were one bite cookies, less messy that way for party guests.The only problem I had with them was that I had to coat them 3-4 times in powdered sugar since I did as the recipe suggested and powdered them first when slightly warm,so the powdered sugar became doughy like on the cookies, so I recommend letting them cool completely before powdering them in the sugar.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Longview, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 28, 2009
Couldn't be an easier or more delicious cookie, I have made this so many times since the holidays I don't need the recipe. This is my girls favorite cookie that I make. Thanks for sharing this easy recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Sharpsburg, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 13, 2009
These cookies ROCK. They were so good and so easy to make. I used cashews instead of almonds because I like them better. Tasted great. I will make these again often.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 13, 2009
ok, I made a few changes to suit a craving I've had lately for lemony powdered cookies, this is what I did: followed recipe replacing vanilla extract with lemon extract and also omitted completely the nuts (added a little extra flour instead to attain more 'firmness' to the dough). Small bite sized pieces on the cookie sheet and baked 17 min. Fantastic!! Will definitely make again and again! :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Danielle

Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 15, 2009
Thanks for the recipe -- it's just what I was looking for. I wanted a melt-in-your-mouth cookie and to enhance that I used all confectioner's sugar. I used pecans as they are softer and have the flavor I wanted. I toasted the pecans lightly and then chopped them finely. I also added a pinch of salt. I refrigerated overnight. After baking and cooling I coated them liberally with powdered sugar, a lot more than the recipe calls for, and let them sit undisturbed for awhile. That way the sugar sticks. One change I would make next time: They flattened rather than remaining as balls, so biting one causes powdered sugar to fly! I'll make them quite small next time so you can pop a whole one in your mouth.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 29, 2008
My husband loved these cookies! We made two batches; one to give away and the other we ate. [oink oink :)] We did not find it necessary to chill the dough. We did as others suggested and use powdered sugar instead of granulated sugar.We used pecans; turned out great.Smaller sized balls seemed to bake better. Thank you for this recipe; we ate a similar cookie at a party last summer and we had been wanting to make some. We are going to make another batch tomorrow. yum yum
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 25, 2008
If prepared as the instructions say (DO NOT OVER CHILL)this recipe is AWESOME. My family and friends can't get enough. Thanks for sharing it!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Concord, California, USA
Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 78) reviews
Page: « PREV 1 | 2 | 3 | 4 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?