Reviewed: Jan. 15, 2012

These cookies were delicious and very easy to make. Everyone raved over them over the holidays. I'll definitely be making them again (despite cutting my finger and needing stitches during the slicing phase!). Next time I might add banana extract to the white layer and strawberry to the red layer for a banana split cookie.

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Reviewer:

BethBG

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

I used the recipe as written and they were a huge hit! I had to make a second batch at the request of my family.

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Reviewer:

Katy

Reviewed: Dec. 27, 2011

Very good recipe. I used my wire cheese slicer to cut thin cookies. They came out perfect.

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Reviewer:

foggy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Dec. 23, 2011

I love these cookies mostly because they are light and crunchy! The unsweetened chocolate isnt my favorite though. Maybe next time I will try semisweet. That could bring this from a 4 star to a 5 for me!

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Reviewer:

pandasinpajamas

Cooking Level: Beginning

Reviewed: Dec. 22, 2011

These were great. I made them for a Christmas lunch for my daughter and they couldn't get enough of them. I used pecans instead of walnuts. The cookie was so colorful, light and crunchy. I'll definitely make it a must-bake cookie for Christmas.

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Reviewer:

ldivito

Reviewed: Dec. 19, 2011

Jan. I had to alter the recipe a bit because I had no red food color. I used the almonds and almond extract in the white layer, made the chocolate layer as written and got creative with the red layer by stirring in just a bit less than half a package of unsweetened Koolaid. I just kept adding until the color was where I wanted it. The result was even better than I hoped, a mild cherry flavor which works perfectly with the almond and chocolate. Thanks Jan, this recipe is a keeper.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Dec. 19, 2011

These cookies taste very good! A few tips: - Make sure you really push down and smooth the first layer of dough on the bottom of the pan to create even layers - Don't try using foil to line the pan - it creates ridges - Use a very sharp, thin smooth knife to cut the dough and maybe use a ruler to really understand how REALLY thin 1/8" cookies are, otherwise your baking time will vary.

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Reviewer:

SHAR77

Reviewed: Dec. 19, 2011

Pretty tasty! This is a great recipe and I'll make it again and play around with the flavors a bit more...like spumoni flavored or something. I had a lot of fun baking these!

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3 users found this review helpful