Reviewer:

Amy L.

Reviewed: Apr. 14, 2012

These are great! The egg wash helps secure the walnuts. Almond in the fondant is wonderful.

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Reviewer:

Nancy

Cooking Level: Intermediate

Living In: Brookings, South Dakota, USA

Reviewed: Dec. 30, 2011

ours turn out weird looking well the nest was alright but the eggs never formed shape :( we felt it needed more steps

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Reviewer:

elsiemm

Reviewed: Dec. 20, 2011

These aren't that wonderful on their own but if you put a dallup of whipped cream on them they are much better

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Reviewer:

Oasis42

Reviewed: Dec. 20, 2010

i used imitation coconut instead of almond extract & it was really good

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Reviewer:

raetsel

Reviewed: Dec. 19, 2010

I have made these cookies for several years but use a butter cream frosting instead of the fondant eggs & we love them

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3 users found this review helpful

Reviewer:

mjcvitt

Reviewed: Dec. 14, 2010

Amazing cookies!!! :)

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Reviewer:

jodiej2475

Reviewed: Apr. 3, 2010

I made these for Easter. They turned out super cute and are fairly good as far as taste. The only substitution I made was pecans vs walnuts. The cookie is a pecan sandy type texture. The fondant eggs are actually very good - they taste like frosting - and add sweetness and temper the dryness of the cookie. I had been very tempted to use jelly beans or other egg shaped candies for the eggs and I'm very glad I didn't! The fondant eggs were easy to make and were a perfect compliment to the cookie.

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Reviewer:

elt

Cooking Level: Intermediate

Reviewed: Apr. 22, 2009

I fell in love with how these cookies looked, but wasn't sure I was really going to like the taste. I made a batch and they taste as AWESOME as they look. I had to add extra powdered sugar to the fondant eggs because they were too sticky, but it didn't effect the taste. I love these so much.

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