Reviewed: Mar. 21, 2011

I think I have to try making these again, but I wasn't really satisfied how they came out. It was just ok for me.

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2 users found this review helpful

Reviewer:

latinasoy

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Reviewed: Feb. 20, 2010

Good sugar-free cookie... I doubled it! Popular for everyone!

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3 users found this review helpful

Reviewer:

jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Feb. 13, 2010

I used pecans rather than almonds and used strawberry and blueberry simply fruit spread, and got rave reviews. While the cookie itself is somewhat bland, that's perfect so it doesn't compete with the filling, though I did enjoy broken ones (my son spilled the pan and while the cookies were saved from hitting the floor, they broke) by themselves. Probably won't make often since we like sugar, its a good recipe to have on hand for those who are avoiding sugar.

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4 users found this review helpful

Reviewer:

Rebecca A

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 4, 2009

I made these along with the regular linzer tart cookie recipe. I did add 1/2 teaspoon cinnamon and 1/4 teaspoon ground cloves. This I believe made them more like a linzer tart. I was pleasantly surprised. They are very similar. They just seemed a bit lighter and flaky. I will definitely be making these again.

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5 users found this review helpful

Reviewer:

damselsindesserts

Cooking Level: Expert

Home Town: Long Island, New York, USA

Reviewed: Dec. 24, 2008

These turned out good. I didnt want to fuss so instead of rolling them out I just rolled the dough into a log and sliced them into wafers. I didnt even stuff with preserves. We ate them as-is. Very tasty. Just like an almond butter cookie.

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11 users found this review helpful

Reviewer:

stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

Reviewed: Dec. 21, 2008

These were tasty but dry and the raspberry jam was too sweet so I mixed it with strawberry.

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1 user found this review helpful

Reviewer:

Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

Reviewed: Apr. 5, 2008

I made a half of recipe for new hubby. I used a homemade sugar-free mixed berry jam and "fake" powder sugar to dress them up. They went very quickly -- next time I will have to make the full recipe!

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7 users found this review helpful

Reviewer:

Suzey

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Painesville, Ohio, USA

Reviewed: Jan. 3, 2008

I made these with Splenda and splenda sweetened raspberry preserves for my diabetic uncle. He went crazy! We could barely keep everyone else from eating them. I used a little less Splenda because it is extra sweet and we didn't notice a funky aftertaste after the cookies were baked. Thanks a million-especially from my uncle!

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17 users found this review helpful

Reviewer:

FlyingFoodie

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

Reviewed: Dec. 30, 2007

Not as good as other sugar free desserts, but they are the only sugar free cookie I've found.

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2 users found this review helpful

Reviewer:

annmcalvert

Cooking Level: Intermediate

Living In: Crane Hill, Alabama, USA

Reviewed: Dec. 27, 2007

My boyfriend who is diabetic LOVED these cookies. I made them for him for Christmas..nice presentation as well..they're very pretty. Thanks for a terrific recipe.

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6 users found this review helpful