Reviewed: Oct. 7, 2003

Thought they were very good and everyone loved them. I think imay have added too much almond extract, but nonethless I like almonds so it worked out fine.

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PLUSH83

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Reviewed: Oct. 5, 2003

These cookies were delicious, but the texture was too cake-like. So I added a little more butter and brown sugar. I also added chuncked white chocolate, rather than chips - made for good suprise bits throughout.

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RENYA

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Reviewed: Sep. 17, 2003

These were very good. I think they could be a little sweeter. But that didn't stop me and everyone else from eating them up. I wish I had one now!! YUM....

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 29, 2003

Wonderful recipe. I had a hard time deciding which recipe to choose from this site for this type of cookie and I'm glad I chose this one! The cookies are very buttery (use real butter!) and turn out the nicest golden brown (although mine took about 12 min for each tray). The flavor is great - just what I was hoping for as I was test-piloting the recipe to give to a friend for her "bring a recipe bridal shower" (these are her favorite cookies, but she's never made them from scratch). I did use 1 t of vanilla and no almond extract but that is the only change I made. Next time I will chop my nuts so they are more coarse (each nut into about 3-4 pieces). I used the white chocolate melting disks each cut into quarters and they worked and look fine. Nice work Mary! December 03 - Made these again for Christmas and they were a big hit. I used the almond flavoring this time and they were still good but it does change the taste - almost like 2 different cookies. These will be a regular on my list!

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BONNIE

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Reviewed: Aug. 23, 2003

Excellent recipe! I was actually looking for a white chocolate blueberry cookie and came across this one. I did sub macadamian nuts with blueberries and used 1/2 cup lard and 1/2 cup butter and didn't have almond extract so used 1t vanilla. They were so moist and delicious. Someone even commented that they looked professional enough to sell! Thanks!

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FLO_GEE

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Reviewed: Aug. 3, 2003

I just read a review that said they halved the recipe and the cookies turned out bland. I halved this recipe and made it yesterday and mine turned out great! The almond extract is a little strong, so I might use less, if any, next time, but they're still to die for!

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LIBERTYPIG

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Reviewed: Jul. 31, 2003

This is a fantastic recipe. The almond extract gives it such a great flavor. YUM!

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CHRISTY191

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Reviewed: Jul. 30, 2003

I've made these cookies four times now and they are always a tremendous hit. The last time I modified the recipe based on some of the reviews here. I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. It made the almond flavor much more subtle and not so overpowering. The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture.

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JSPRAG

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Reviewed: Jul. 23, 2003

I halved this recipie and it turned out oddly bland. They were definitely edible, but tasteless...I threw them out and looked for another recipie.

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THEDUCKIEST

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jul. 22, 2003

Several times a year, I order Mac Nut Cookies from Hawaii which my whole Family loves so I was very hesitant on how these would taste. To make a long story short, these cookies were absolutely delicious. It was hard to stop eating them. I could not beleive how delicious these cookies were. They came too close to tasting like the real thing!!!! P.S. I did make one change to the recipe, I deleted the almond extract and doubled up on the vanilla extract...

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HulaGirl

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: May 15, 2003

I think I must have done something wrong because these ended up being more like a cake then the thin cookie I'm used to.

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NicolleM

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Reviewed: May 12, 2003

The BEST. Better than any cookie I have made yet. Made the recipe as is. Which I suggest as butter adds alot to the richness of the cookie. No problem with spreading. Do not soften butter too much. I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Almond is a very strong flavor and macadamia nuts are expensive. I did not want to overpower their delicate flavor.A++++

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PEACELOVE420

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Reviewed: Apr. 8, 2003

easy to make, very soft and chewy.

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2003

These could not have come out any better - they taste professional, and are very addictive. I made sure to use butter that was not too soft so there were no problems with spreading, and I upped the vanilla a little as we like vanilla. My husband finally had to leave the room to keep himself from eating too many. This recipe is definitely a keeper.

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ELIZABEAR

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Reviewed: Mar. 1, 2003

These cookies were absolutely fabulous!!! With the few slight changes, my family couldn't keep their hands away from the cookie jar!! Instead of using 1/2 tsp of vanilla and 1/2 a tsp of almond extract I used 1 tsp vanilla and 1/4 tsp of almond extract. I also added 1/4 cup extra flour but this amount varies depending on the consistancy of the dough. My family isn't huge fans of white chocolate so I use the white vanilla chips instead which are sinful. Although the recipe was quite varried from the original...they made delectable treats.

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MUSICMEL

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Reviewed: Feb. 27, 2003

These cookies were SO GOOD I completely blew my diet with them!!! I cut the butter in half, like someone had suggested, because I have never had any luck with cookies because they always spread too much, and I cooked them on a pizza stone..Oh, M'god..they were like, GOURMET!! After the first batch I realized I should make them bigger and spread them a bit myself, and they were beautiful.. I think the kids even got up in the middle of the nite to sneak some because there were more missing this morning.. ;)

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Danielle

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Reviewed: Feb. 22, 2003

Everyone loves this cookie. Added 1/2 cup Heath Almond Toffee Bits to recipe and that gave it an extra special burst of flavor. Also cut almond extract to 1/2 because of bits. Absolutely Delicious cookie.

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LINFLOYD

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Reviewed: Feb. 22, 2003

This recipe was exactly what I was looking for. After reading other reviews I was concerned that they might flatten...but I had no problem with this at all. The key is to not have your butter to soft when mixing...and to use real butter. I followed the recipe to the T...and my cookies turned out great. Thanks

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TYDEE3

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Reviewed: Feb. 10, 2003

These cookies were supposed to be for my daughter's school, but they were sooooo good that I couldn't stop eating them straight from the oven! I used 1/3 c. of butter-flavored Crisco in a stick plus 2/3 c. butter, and the cookies kept a nice shape. I also used the Pampered Chef small cookie scoop, which made 5 dozen. 10 minutes was perfect for the cooking time, and the almond extract added a great flavor! All in all, a delicious and easy recipe!

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