Milano-Style Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 18, 2014
These were extremely dry and bland.
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Reviewed: Feb. 5, 2013
I just made this recipe with the changes suggested by rebeccasatc. And now that I've just tasted one, I definitely think that they're nice and light, and the changes rebeccasatc suggested were spot on. I would, however, cut the almond extract in half the next time I make them. Whatever brand I used may have a stronger flavor than others, but I found the almond flavor a little too overpowering in each bite. Otherwise, great tasting with the changes!
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Reviewed: Dec. 16, 2012
Like the other review this was now very sweet. I added 2 cups of powder sugar and it was still not sweet. If I make them again I will add 1/2 cup of granulated sugar and cream together with the butter and still add 2 cups total of the powdered sugar and increase the water to 5 tablespoons to balance it out. I would want to keep the light crisp texture that Milano cookies are known for; the powdered sugar gives these cookies that texture.
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Photo by Arizona Desert Flower
Reviewed: Dec. 15, 2012
The powdered sugar didn't give near the amount of sweetness that I would have hoped (even the chocolate chips didn't give it enough sweetness). Don't be deceived by their pale appearance, mine were done in an easy 8 minutes. Dare I say it? They were bland.
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Photo by Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA


 
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