Reviewed: Dec. 24, 2011

These have been a Christmas tradition at our home for years now. Since the dough is rather sticky, I tend to refrigerate and then shape small bits into cresents rather than rolling them into ropes. Instead of powdered sugar, we use vanilla suger so they have an extra vanilla punch

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Reviewer:

TERRIMOMOF4

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Dec. 18, 2011

These are great! We live in Germany and these are the best ones I have had yet. I have the form so that was easy. I only used one vanilla bean and used vanilla sugar after baking being that I was out of powdered sugar, oops. These are like yummy pecan sandies, but almond.

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Reviewer:

stacky

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

I'll give this recipe five stars, because the resulting cookie really was delicious. However, if you're looking at the serving size as a guideline, I didn't find it accurate. I used balls that were definitely under a tablespoon each, and only got 5 dozen cookies. I was skeptical when I saw the quantities of the ingredients, and it turns out I was right. I didn't make the half moon shape, I just rolled each bit of dough into a ball and flattened them a bit. Took 12 minutes, and ended up delicious. Reminded me a bit of shortbread.

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Reviewer:

j00lius

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Living In: Ottawa, Ontario, Canada

Reviewed: Aug. 24, 2011

These are SUPER delicious and SO light to eat YUMMMMM

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Reviewer:

cscheffler

Reviewed: Jan. 8, 2011

my husband says these are better than his grandmas!

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Reviewer:

wvanpatten

Reviewed: Oct. 11, 2010

Simple and delicious cookie recipe. I was looking for something to use up some vanilla beans and this worked well. I will definitely be making these again around the holiday season to share with friends and family.

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5 users found this review helpful