Reviewed: Nov. 6, 2009

Though tasty, the cookies seemed too oily.

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Terri

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Reviewed: Feb. 27, 2009

I just made these cookies and they are amazing!!! The whole family loved them. I rolled some in cinnamon and sugar and tried some without came out wonderful both ways! Thank you so much for the recipe. This is the only recipe I will use from now on!!!

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chellby

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Reviewed: Jan. 18, 2009

I'm shocked they tasted so good. They were a bit bland so I'm adding some orange juice and fresh orange peal, and of course adjusting the flour. I'm sure both will come out great.

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sheri marshall

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Reviewed: Dec. 5, 2008

I only gave it 4 because I modified it a bit - 2/3 c oil as others reccommended and used finely chopped/ground almonds and almond extract instead of vanilla. End result: a pretty amazing cookie!

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SaraJane

Cooking Level: Expert

Home Town: Harpursville, New York, USA

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Reviewed: Oct. 25, 2008

I didn't have any cream of tarter so I used 1t lemon juice instead and they still turned out great.

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cwigno

Living In: Red Bluff, California, USA

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Reviewed: Jun. 4, 2008

These cookies were a huge hit- but do not expect tradition sugar cookies. They were much more like a pecan sandie, in flavor and in texture. They were delicious and I made no changes to the recipe, with the exception of excluding any decoration.

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Hayley E

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

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Reviewed: Mar. 30, 2008

These are great. My wife asks me to make these a few times a year.

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JAYBALL

Cooking Level: Expert

Home Town: Collinsville, Illinois, USA

Living In: Troy, Illinois, USA

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Reviewed: Dec. 19, 2007

These cookies were very good and are similar to short bread (only easier because you don't have to roll out the dough. The only change I made was decrease the oil by 1/3 rd as suggested by others and dipped half in red and half in green colored sugar to make them more festive. Would make these again.

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Mom_v_3

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

I thought using oil threw the taste off...they definitely needed to be sweeter. I actually thought they were a little salty and didn't enjoy them at all. Three stars, though, because my family enjoyed them a lot more than I did.

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Dec. 8, 2007

I just made these and they turned out great! Lot count of how many we ate while still baking them. Taking them to church fellowship tomorrow morning, so they will probably last all of 5 minutes! These are great, and they really smell great when baking, too. Yum.

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WISKYRAPIDS

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: North Pole, Alaska, USA

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Reviewed: Dec. 3, 2007

Fabulous texture--We liked them best with extra pecans added in and rolled in colored sugar before being flattened. The kids liked squirting designs on them with Wilton's Cookie Icing. We will definitely be making these again.

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Chris Kimball Fan

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Sep. 11, 2007

The texture of this cookie is soft but crumbly, like a soft shortbread. If made with ground nuts they resemble a soft Mexican Wedding cookie. They are not soft and chewy sugar cookies, like Otis Spunkmeyer. They are a bit plain and I recommend a generous sprinkle of sugar, or frosting.

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J.P.

Cooking Level: Expert

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Reviewed: Jul. 11, 2007

These cookies are rediculously good! Melt in your mouth good. I added 1 tsp. of nutmeg for a little extra kick and then frosted them SOOOO GOOD!

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mrsheybabe3

Cooking Level: Expert

Living In: Avon, New York, USA

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Reviewed: Jun. 12, 2007

Very easy and delicious!

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Gina

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Reviewed: May 21, 2007

These are as good as everyone says they are. I did use less butter, instead of the 1 cup called for, I used 2/3 cup and the cookie still had an excelent texture. I added 1 tsp of almond extract as some reviewers suggested. Extra's froze well.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Mar. 13, 2007

The flavor was wonderful! My cookies never "flattened" out, so they were a little doughy in the middle. Next time I would use something to push them down after rolling them in to balls, just to ensure the whole cookie was done. Otherwise, a good cookie!

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Laura Day

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 17, 2007

A new family favourite. To decorate for Valentine's Day I dipped a small heart shape cookie cutter in cocoa and then stamped the top of the pressed down cookie before baking. It left a chocolate imprint that lightly baked into the cookie.

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