Reviewed: Apr. 6, 2012

Amazing cookies!! Reminds me of pecan sandies (except for they are walnuts) with a more enhanced flavor. These were soo good that I could not stop eating the dough!! The vinegar truly brings out the taste in these cookies. Great way to bake cookies!!

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Sabray

Reviewed: Feb. 25, 2012

amazing sandy cookie! had to work them a bit with my hans tough... but they are quite nice

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

Reviewed: Feb. 7, 2012

Wow! Very delicious and highly addictive. Definitely my favorite eggless cookie!

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shydk

Reviewed: Jan. 27, 2012

NOTHING SPECTACULAR. Sorry.

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Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Dec. 10, 2011

very good, subtle buttery cookies. I personally would have preferred them with pecans, and will make them again with, but they were very good with walnuts. They do spread quite a bit - I chilled the dough and scooped it into rounded balls and cooked without flattening, and they still spread out quite a bit. Let them sit on the pan for two minutes before sliding off. eta: i'm kicking this up to five. they were so good i ate the whole batch. made another batch with vegan butter for a friend, and they were great too, and spead less.

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briesas

Reviewed: Dec. 7, 2011

Everyone that has tried them has loved them! I accidentally melted the butter instead of softening it, and didn't have time or ingredients to do it over, but they turned out amazing! And I don't know if that's why or not, but mine are done in ten minutes at 325. And maybe it's because I use parchment paper, but I've had no problems with crumbling cookies. I've not had to add any extra flour either.

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Manda C

Reviewed: Oct. 18, 2011

Delicious cookie. Based on other reviews I added extra flour, almost a cup for a double batch. I had no problem lifting the baked cookies from the pan, which I had forgotten to lightly grease. With that much butter in them you shouldn't have to grease the pan anyway. I used pecans rather than walnuts from personal preference. I found I had to raise the heat to 350 to get them to cook in 20 minutes. I got 8dz out of my double batch! They're going into a bake sale tomorrow. The only bad thing about these cookies is the name;-) it could put people off. UPDATE: 2 wks later my husband is till raving about these cookies - he loves 'em.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Sep. 26, 2011

these are great cookies, easy to make and so good to eat...wow..every one loved them

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judy

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Home Town: Athens, Tennessee, USA

Living In: Ocoee, Tennessee, USA

Reviewed: Sep. 17, 2011

My poor nut- and egg-allergic child has been deprived of cookie-making for so many years...I tried various recipes but they were so...weird, and labor-intensive to boot that i gave up and just made him rice krispie treats. Bu this recipe was SO easy and so delicious...the kids were super excited to help make them and we ate them almost as fast as they came out of the oven (though i think they're actually better and a little less greasy-tasting the next day). Made them as is except for leaving out the nuts. Baked on a silpat - easy peasy. We decided to call them Armpit Cookies bc my husband walked in to the kitchen while we were mixing up the dough and asked why it smelled like armit in there. :)

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

Reviewed: Sep. 5, 2011

Simple and delectable! Nice crunchy outside and chewy inside. Yes, they flatten like little pancakes, so what? They are really lovely cookies and perfect for coffee or tea time. Do not be turned off by the name. Not quite sure what makes these cookies These cookies. All I know is I LOVE them! PS, A sprinkle of cinnamon sugar would not be a bad thing either! LOL Keeper Thank You Cynthia, These are a warm hug :)

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