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Reviewed: Jul. 6, 2008

Delicious! They are cake like and I made larger cookies. Just what I was looking for! I didn't have cream of tartar, so I substituted that and the baking soda for 2tsp. baking powder and I used 1 1/2 tsp. vanilla and omitted the almond.

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tcoop3

	Cooking Level: Beginning Home Town: Lancaster, Pennsylvania, USA
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Reviewed: Jun. 7, 2008

I was expecting a cookie more like the traditional sugar cookies made around Christmas time that you can cut shapes out of. These cookies are good, but seemed a little boring. The frosting is very good, although I didn't like the almond flavor. I agree that you should make the cookies big, I didn't do this & it just made it difficult to frost them.

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90621


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Reviewed: Mar. 22, 2008

not the best wouldnt make again

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teenuh


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Reviewed: Mar. 12, 2008

This recipe was great when I tweeked it a little. I substituted butter with 1 stick of crisco butter flavor which gave it a great buttery taste. I also added 3 tablespoons of water. I didn't have any almond extract so I substitued it with orange extract. I scooped rounded balls of dough on a cookie sheet then I dipped a couple of fingers in flour to press the dough down as it is very sticky. For an extra added touch of sweetness I sprinkled a little sugar on each cookie. They came out phenomonal! My family loved them,and they didn't last the night!

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Kim


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Reviewed: Dec. 13, 2007

Simply delicious and very easy!! I substituted lemon extract in place of the almond extract for a more "animal cracker" taste to the cookie. Really good!!

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Katherine Ann

	Cooking Level: Intermediate Home Town: Wichita, Kansas, USA Living In: Oshkosh, Wisconsin, USA
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Reviewed: Mar. 15, 2007

This is not the best recipe that I have ever tried, but for a very cakey cookie, it is pretty good. I didn't have any almond extract, so I just used 1 1/2 tsp. of vanilla. I also decided not to make the frosting. I actually added about 15 drops of green food coloring to the batter before adding the flour mixture for a St. Patrick's Day treat for my preschool class. At first, I thought the batter was not thick enough, but I was wrong and they came out fine. But, if you want the dough to be easier to handle, I suggest refrigerating it for about two hours before baking (won't be as sticky). You may also want to lightly spray the cookie sheets with cooking spray too.

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CookinginFL

	Cooking Level: Expert
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Reviewed: Oct. 29, 2006

Not what i expected. I t was too light and airy. I like sugar cookies soft and chewy. These where not the lest bit chewy. I added more dry ingredience. I think its the 2 eggs that make it more like bread. Butmeg had a good tast in a sugar cookie though

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Alisha

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: Oct. 8, 2006

The taste of this cookie is very good. However, I was hoping for a bigger, flatter cookie. I figured out by the end of the batch that is you use a lot of dough for each cookie they are a little larger. But you would have to double the recipe just to get around 2 dozen. Finally, I am not a huge nutmeg fan and these have a strong nutmeg flavor.

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Reviewer:

GFred


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