Reviewer:

Reviewed: Nov. 10, 2009

They are similar to a dry snickerdoodle. I like the buttery, almost flaky texture, and the look very pretty after baking. My classmates approved as well.

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Reviewer:

miracles2004

Reviewed: Nov. 2, 2009

The ONLY thing I changed was that I used 1 & 1/4 cups of flour instead of 1 & 1/2. Baked for 15 minutes........WONDERFUL!!!! My mother in law came over while they were baking and the first thing she said after "wow" was "melts in your mouth".....Just as described!!!!

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Reviewer:

erika80

Cooking Level: Expert

Home Town: Manchester, New Hampshire, USA

Living In: Plaistow, New Hampshire, USA

Reviewed: Nov. 1, 2009

Good recipe, to make them sweeter I added 1/3 c white sugar and 1/3 c brown sugar. Also following the suggestions of others I decreased the sugar cinnamon mix for the rolling part and added brown and white sugar to that as well. Overall, mine turned out delish and went GREAT warmed up with vanilla ice cream!

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Reviewer:

erinruns

Reviewed: Oct. 31, 2009

Light and Flaky! We made these for my daughters Fiesta in school. She said her whole class liked them. Thanks for the recipe.

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Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Oct. 29, 2009

These were easy to make and yummy.

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Reviewer:

Steph

Reviewed: Oct. 27, 2009

Oh these are amazing, i added nutmeg to the mixture though, and brown sugar instead of granulated sugar to the final coating. Just remember, that when you form the balls, dont handle too much, because the butter will melt too fast and when baking, go flat instead of retaining their round shape. Roll between palms!

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Reviewer:

October Fest

Cooking Level: Intermediate

Home Town: Seri Kembangan, Selangor, Malaysia

Living In: Fort Dodge, Iowa, USA

Reviewed: Oct. 5, 2009

These are sooo good! They just melt in your mouth. I added a little extra cinnamon to the dough, and had to use another 1/2c flour to get the dough firm enough to roll. Also used 3T powdered sugar and 1tsp cinnamon for the topping, and still had a little bit left over. Will definately make these again.

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Reviewer:

foodlover23

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 3, 2009

I love these cookies! The only change I made was to increase the cinnamon in the cookie to 1 tsp. I decided to do half the batch rolled in the powdered sugar/cinnamon mixture and the other half rolled in sesame seeds (thanks to oz's comments) and it made for two pretty different, outstanding cookies. I love sesame so I liked the sesame ones a lot, but most of the people I had try them preferred the ones without the sesame seeds. Although my husband thought they were "dry", I don't require all of my cookies to be chewy and gooey, so I loved the texture. The "melt in your mouth" description in some of the comments is completely accurate. A lovely, light cookie, made with just a few ingredients that I generally have on hand. Well done!

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