The reviewer gave this recipe 4 stars. This recipe averages a 3.63 star rating.
Reviewed: Feb. 9, 2009
Delicious and easy! I don't get why people complain/give a bad review when they don't follow directions. Perhaps the "metallic" taste wannabaker complained about was due to using foil on the sheets, instead of parchment as instructed. Easy cookies, very rich flavour, and they looked pretty. This was the first time I was asked for a cookie recipe. Thank you for sharing!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 3.63 star rating.
Reviewed: Jan. 30, 2009
Super easy, yes, but anybody up for pepper flavored cookies!? Not here. Must be an acquired taste. Wish I had read wannabebaker before I started. WAY too much cardamon in recipe. Can't imagine why the rose water is so important. I did take advice and turned down the oven and cooked less time that instructed. Parchment worked great. I always bake with it anyways. I even put giant dollops of high quality chocolate on them and still nobody would eat them.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 3.63 star rating.
Reviewed: Oct. 26, 2008
These were quite tasty. I really can't say anything on the authenticity of them, but they were light and slightly crisp. Good flavor and they grow a good amount while baking (don't put these on the bottom rack though!)
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Salinas, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 3.63 star rating.
Reviewed: May 26, 2007
These were very easy to make, and I used nonstick spray on foil and they did not stick. However, they had a really metallic flavor. I think there may be way too much cardamom, or perhaps I needed to use a better quality rose water. Not sure. I will try this again because I like the idea of the cookie and they have a nice crispy texture, but maybe I will use way less cardamom, leave out the rose water or replace the cardamom with cinnamom or the like. Bakers, definitely stick to teaspoon sized balls when making them, they spread big time.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 3.63 star rating.
Reviewed: Nov. 30, 2006
I made a colassal mess of my kitchen. This recipe looked so simple and good. Cookie bakers, heed my experience... I ground too many walnuts, so I added extra liquids - I must have added too much because when I took my cookies out of the oven there was one big cookie burnt on to my pan. So after playing with it a bit I found: heat the oven to 300 degrees; add extra nuts, at least 1/2 a cup and no extra liquids. You MUST line the pan with partchment or at least tin-foil! - I thought I could get away with just greasing the pan as with so many other recipies. And finaly cook for only 15 to 18 minutes. Whew! Pretty good cookie after I cleaned up the mess and corrected my mistakes.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.63 star rating.
Reviewed: Apr. 5, 2006
Yummy! And SUPER easy to slap together - I mixed it all up in under a minute. Wear latex gloves while rolling the balls, as the mixture can be a tad sticky. I tried them with both walnuts and almonds... the walnut ones were richer and chewier, while the almond ones turned out crunchier and a bit lighter. I prefer the walnut version. They were baking in the oven when my husband came home, and he commented that they made the house smell heavenly. This will definitely be a staple for when I have guests - they're so fancy and gourmet-tasting, with so little effort on my part!
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.63 star rating.
Reviewed: Apr. 5, 2006
These were incredible. I made a double batch - one for a hostess gift, and one to stash in my freezer. The family I gave them to LOVED them and requested the recipe. I ended up raiding my own freezer for them the next day - my husband and I ate the whole batch in one sitting! I'll definitely be making them this year for Passover. Thanks for the awesome recipe!!!!!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?