Reviewed: Nov. 23, 2009

These cookies are wonderful. They leave you with a crisp buttery cookie. The only thing I changed was I added 1 tsp of vanilla for a sweeter taste. So easy to prepare.

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Linda

Cooking Level: Expert

Home Town: New Middletown, Ohio, USA

Living In: Fussa, Tokyo, Japan

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Reviewed: Sep. 21, 2009

These are really 3.5 star - I don't see what makes them so special. They're VERY CRUNCHY yummy cookies. I was anticipating the kick of the vinegar... My mom informed me that she uses vinegar and baking soda to clean her sink pipes. Greeeaaat...

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Sep. 19, 2009

Since I adjusted for our taste I am giving 4 stars, but with my minor changes they are 5 stars cookies in both taste and ease of making...anything this buttery has got to be good! :) This is what I ended up doing: I left out the nuts since my family wouldn't eat them that way, took the recommendation of using 3/4 white and 1/4 brown sugar and then found after the first batch that they needed something more, probably due to leaving out the nuts, so I sprinkled the hot cookies with cinnamon sugar. Like this they taste very similar to Snickerdoodles...one of my favorites...but way easier. Perfect with a cold glass of milk!

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Aug. 26, 2009

This recipe seems very adaptable. I had almonds rather than walnuts - I chopped them finely in a food processor and added 1/4 tsp almond extract to the dough as well. I halved the recipe and used half brown sugar as another reviewer suggested. They were delicious and had a very light, delicate texture. When they first come out of the oven they are very fragile - make sure to let them cool on the cookie sheet for a few minutes before you try to move them to a rack.

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discomonger

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jul. 6, 2009

Writing this review as I eat a cookie! First time making this, did half a batch following the directions. It was soooo delicious! The second time I added half a tsp. of vanilla. Made it even yummier! Also, great thing about this recipe is if you wanted to eat just the dough, it's safe for pregnant women because it doesn't have eggs in it. 5 stars!

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Halation

Cooking Level: Beginning

Home Town: Sioux Falls, South Dakota, USA

Living In: Dover, Delaware, USA

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Reviewed: Jun. 23, 2009

The first time I made cookies from scratch and it was awesome! Thanks for the recipe.

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vinav.

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Reviewed: May 17, 2009

Basic cookie recipe. Interesting use of vinegar. Used 3/4 c white sugar and 1/4 c brown sugar. added 1 tsp vanilla extract. Added half bag of choc chips. I think it could use less butter though.

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Chewsie

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Reviewed: May 4, 2009

I was excited to try this because of all the reviews... Hmm well.. eating them was a sad story.

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kjtencza

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Reviewed: Apr. 8, 2009

Love this recipe!! I added a dash of nutmeg and a little more flour. All I can say is yum, yum, yum!

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EILEEN64C

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Reviewed: Apr. 3, 2009

These were delicious and super easy to make!

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Brynn

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Reviewed: Feb. 2, 2009

These cookies were absolutely WONDERFUL!! Coming from a pregnant woman, that means a lot! They were easy to make and very satisfying to eat. Both the texture and flavor was perfectly delectable! This recipe is start of a new family tradition.

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LuckyinLove

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Reviewed: Jan. 24, 2009

I was a little disappointed with the way the cookies turned out. Although they tasted great, they were very think cookies. Not big and soft like I had hoped for.

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hopeh83

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Reviewed: Jan. 9, 2009

Wow...no seriously!!!!!!!! WOW! and YUM.... Chewy and crispy thin buttery chewy yummnes.. Gobbled up by all...including my picky kids..a keeper..for sure..a little to good if you know what i mean ...

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Nadia Taijeron

Cooking Level: Expert

Living In: Hampton, Virginia, USA

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Reviewed: Dec. 30, 2008

These cookies are better than sugar cookies--nice and buttery with a perfect blend of soft in the middle and crunchy on the ends. This recipe is especially handy when you're out of eggs but have that sugar cookie craving.

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mieshka

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Reviewed: Dec. 22, 2008

I got this recipe from my grandmother. Whenever I'm in the mood for cookies, these are the ones I make. They practically melt in your mouth! Her recipe calls for pecans rather than walnuts, and includes 1 tsp vanilla.

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JENEADS

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Reviewed: Dec. 15, 2008

Everyone was very apprehensive of the name till they tried it. Most people had the misconception that they would taste vinegary, which they do not. They are very tender, buttery tasting cookies. I also added fruit bits to it to give more definition to the flavors. Otherwise it'll taste a bit too buttery and greasy, like you picked up a crispy piece of butter. Overall it's an average cookie.

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friday13th777

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 22, 2008

This was a great simple and quick cookie recipe. It was on the sweet side but really good. I skipped the walnuts and it was still great. I will use this again as the ingredients are readily avaiable and due to the ease of preparation.

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