Reviewed: Jul. 3, 2007

I didn't have any cardamom, so I substituted it with a bit of cinnamon and an even smaller bit of nutmeg, plus a sprinkle of vanilla extract because I was feeling adventurous. I bet that the original recipe would be better, but my changes gave the cookie an exotic flavor.

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melthegirl

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Reviewed: Apr. 6, 2007

WAY TO THICK...wow talk about breaking my blender...good but wow are they think..taste better with frosting

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susan doozen

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Reviewed: Mar. 7, 2007

This was good and all it was just that something in it made one of my daughters throw-up! Well it could be worse.

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Hannah

Cooking Level: Expert

Home Town: Bloomfield, New Jersey, USA

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Reviewed: Jan. 2, 2002

these cookies taste good! a lot of flour though. i would probably add less if i make these again. i had to add almost a full cup of milk, instead of the suggested 1/2 cup. these are killer asian sugar cookies! the didn't puff up or flatten out like i thought they would. it was tough to blend it all together, (hands were needed). but overall, darn tootin' good.

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RAMENGIRL

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Reviewed: Oct. 19, 2001

I had never baked with cardamom before and this was a great cookie to test the spice. Yes, it is basically like a snickerdoodle, but still a nice change of pace from chocolate chip cookies.

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SWEET BABOO

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Reviewed: May 11, 2001

The cookies are really soft and tasty without being overwhelming. I would make them again!

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ACARALLA

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Reviewed: Aug. 25, 2000

These cookies were more like a snickerdoodle with cardamom instead of cinnamon. They tasted good but not so good that I want to make them again. The recipe makes a lot so I would half the recipe if you have never tried them before.

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