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Reviewed: Apr. 18, 2008

Awesome recipe! As others have said, it's dry, but it's dry in a shortbread kind of way - crumbly and melt-in-your-mouth. Think Pecan Sandies. I don't like white chocolate, so I topped them with shredded coconut and got the same effect. Just great!

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OHIOWINER

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA Living In: Culpeper, Virginia, USA
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Reviewed: Dec. 18, 2007

These cookies were a little hard to handle while shaping, but the outcome was good. The cookie is a little dry, but very tastey.

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Jennifer


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Reviewed: Dec. 16, 2007

I made these for a cookie exchange and they were great. They looked so pretty on the plate and tasted terrific. My husband loved them. I chopped up the pecans and mixed them in with the flour while the butter softened, about 1 1/2 hrs...this flavoured the flour a little which gave the cookie a really nice flavour. This recipe really makes a small batch, only about 18 cookies. For presentation, simplicity and taste I give this 5 stars!

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steph0313

	Cooking Level: Expert Home Town: Montreal, Quebec, Canada
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Reviewed: Nov. 24, 2007

I just loved these cookies, they were simply to make and very attractive on a Christmas cookie tray. Everyone loved them.

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Nat


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Reviewed: Nov. 17, 2007

These cookies are a bit dry, but the recipe is very delicious. It went together quickly and easily and look great too!

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Matt Diegel

	Cooking Level: Beginning Home Town: Baltimore, Maryland, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Nov. 14, 2007

These cookies are very good. They are dry, so you'll need lots of milk to drink. I used a zylis cheese grater to quickly and evenly grate the white chocolate. Cool the cookies completely before dipping them in the milk chocolate. After melting the milk chocolate, I waited until it cooled a bit so it would go on thick when dipped and not melt the white chocolate snow.

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