Reviewed: May 1, 2012

these are crisp, elegant and delicious. i am usually a dark chocolate girl, so i tried them both ways. in these, i actually preferred the milk chocolate. my first batch of cookies spread all into one huge cookie. i even have XL baking sheets and i could put no more than 8 per batch, so these were very time consuming. totally worth it though. :)

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Reviewer:

zeebee

Home Town: Flint, Michigan, USA

Living In: San Diego, California, USA

Reviewed: Dec. 21, 2011

I have heavy duty metal cookie sheets, so I found with this recipe that I needed to slightly flatten each mound of dough before placing them in the oven in order for each cookie to completely spread out. I used a teaspoons sized scoop. Be careful the edges brown very quickly!

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Reviewer:

mrsrobinson97

Cooking Level: Expert

Home Town: San Mateo, California, USA

Reviewed: Dec. 18, 2011

Not one of our favorite cookies. Taste was just ok. Mine looked kind of ugly, wouldn't make them to give to people. Probably wouldn't make them again.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Dec. 15, 2011

These were so good last year, I couldn't wait to make them again! I thought they tasted just like Pepperidge Farms!

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Reviewer:

amasongrace

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: Dec. 10, 2011

Delicious! Very easy to make. Decided to use semi-sweet chocolate chips instead as we like them better than milk chocolate. Be sure to let them cool on the pan before removing from pan.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 8, 2011

I made this recipe because I had odds and ends from Christmas baking to use up. I increased the yield to 64 servings to increase the butter to 1 c. It made 58 cookies using my 1 tbsp scoop, I had no problem with batter spreading, double the vanilla as it is a bit bland. I didn't make sandwiches, just spread the top with dark chocolate using an off set spatula. Nice change.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Nov. 23, 2011

Awesome cookie for those with nut allergies! The cookie halves can be frozen (carefully between layers of wax paper) and the melted chocolate added later to the defrosted cookies when making the "sandwiches".

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Reviewer:

LinH

Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA

Living In: Elkridge, Maryland, USA

Reviewed: Nov. 20, 2011

Although the taste was wonderful, I was disappointed in the consistency of these cookies. When I think of Florentine cookies, I think of thin, lacy cookies. These were definitely not them. Perhaps more liquid is needed to make them flatten/melt as you cook them? Per another review, I had to flatten them with a spatula. If not, they were the same size as when they went in. Way too thick for Florentine and way way too thick to sandwich together, so I just drizzled chocolate over the top of them.

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Reviewer:

DICAR67

Reviewed: Nov. 1, 2011

meh - they were not quite what I expected - I was thinking these were italian lace cookies. maybe next time I'll add some almond extract. But my friends liked them and they were easy to make.

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Reviewer:

SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

Reviewed: Sep. 11, 2011

I followed the advice of other reviewers and used the parchment paper, no problem peeling the cookies apart! Another tip is to drop by dime size, rather than teaspoonfuls, they really stretch out. I placed them, then covered with a small piece of parchment paper, just to flatten it out with my thumb. Chocolate took a long time to harden, so placed in the fridge for a while. Really good cookies, nice and crispy when cooked for 8-9 minutes.

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