Reviewed: Jan. 2, 2012

make sure you read the directions before you make these cookies it dosent tell you how long to cook the mixture on the stove what a mess and a waste of time

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1 user found this review helpful

Reviewer:

tina

Reviewed: Dec. 19, 2010

I was dissapointed by the fact that it said this made 30 cookies. I made 1 1/2 the recipe and was baking this recipe all afternoon!!! I know there is atleast 90 + cookies!!! They taste great and I actually made them as a sandwich with melted semisweet chocolate to hold them together.

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7 users found this review helpful

Reviewer:

BATESJ

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 23, 2009

The best!!!

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2 users found this review helpful

Reviewer:

Lisa

Reviewed: Dec. 7, 2008

if you are looking to make florentine lace type cookies, this is not the one to use. these come out more cookie like than lace like....way too much flour. at least that's how mine came out. too thick and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry.

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41 users found this review helpful

Reviewer:

whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

Reviewed: Nov. 29, 2007

I love these cookies. As well as making them into a bowl, they can be shaped into a cone shape while still warm, filled with whipped cream and served amongst an assortment of squares and cookies. They need to be bigger for this. I also makes the cookies quite small and dip about 1/3-1/2 of the cookie in either dark chocolate, or white chocolate. Adds to a dessert party platter.

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23 users found this review helpful

Reviewer:

Sweettooth

Reviewed: Dec. 19, 2006

This recipe is good but you must be prepared to experiment with your oven temperature a little. I found cooling the entire mixture and rolling the dough into small balls gave the best result. I also used a convection oven and just lowered the temp to 325 which gave a more even tone to the cookie. Don't let them get too brown on the edges or they may be slightly bitter. Use parchment paper. If you are cheap you can wipe off the parchment paper a few times with a paper towel or reuse. Also be wary of spreading. If you cool it completely they spread a little less and you can get about 8 cookies on a standard cookie sheet without them touching. Great simple recipe. With small cookies I was actually able to make about 100 cookies.

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24 users found this review helpful

Reviewer:

Cranky Food Scientist

Reviewed: Dec. 16, 2006

Terrific cookie and easy to make. Be sure to use the parchment paper!

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9 users found this review helpful

Reviewer:

cindy b

Reviewed: Dec. 15, 2005

These are amazing. My family is from new york and these are just like the ones in new york bakeries!

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6 users found this review helpful

Reviewer:

ILOVERIVERS

Reviewed: Nov. 29, 2005

If you can get past the way these cookies look, they taste great! They just aren't the most attractive cookie. Good idea to make them into a bowl though!

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4 users found this review helpful

Reviewer:

GOLDILAUX

Reviewed: Apr. 17, 2005

There are three things I love about these cookies... They're a cinch to make. They look so pretty and they taste good too! What more could you ask for?

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7 users found this review helpful