Reviewed: Nov. 18, 2009

We love these. I use pecans rather than almonds since we have pecan trees in our yard.

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SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Nov. 13, 2009

These are my families favorite. However I dont use the wheat flour, just plain all purpose. And are delicious!

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Kathy

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Reviewed: Oct. 4, 2009

These cookies were excellent. Very much like the store bought in texture, but better tasting. I always bake cookies in a convection oven so they're soft and chewey, but I think these cookies would be even better with the added crispness of a regular oven. I did not toast the almonds and the cookies were still delicious.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jan. 3, 2009

These are awesome cookies. These are the second most requested of the cookie recipes that I make (next to the chocolate chip cookies).

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Thomas Gardiner

Cooking Level: Expert

Home Town: American Fork, Utah, USA

Living In: Saratoga Springs, Utah, USA

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Reviewed: Jul. 19, 2008

This recipe has been a favorite with my family and friends for over 25 years. I have made them with almond extract or vanilla and they are delicious either way. I like them bigger, so I use heaping tablespoonsful of dough, press them with a fork in a criss cross fashion, then bake them at 350 degrees for 12-18 minutes. These look so pretty, just like a cookie from a bakery, and have a crisp, sandy texture with a pleasant almond flavor.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 18, 2008

These were pretty good, but we still prefer pecan sandies as opposed to almond ones, as pecans just seem to go better with the flaky, melt-in-your-mouth type cookie. I didn't really like the way the cookies looked with the fork print on them, so I just pressed them flat with the palm of my hand. Not a bad cookie, just not one of our favorites.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jul. 23, 2007

Thank-you Alice for posting this. I have baked these cookies for years - they have always been our "beach" cookies because they stay so crispy. My recipe is still packed somewhere after our last move and we have missed these cookies. They are so crispy and yummy and I've baked them twice in the last week!

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