The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 3, 2008
These turned out wonderfully! The only changes I made were the following: 1 tsp vanilla extract (omitted almond extract altogether), 1/2 c. chopped macadamia nuts, 1/2 c. white chocolate chips. There were plenty of both nuts and chocolate in every cookie. This is a very sweet cookie - my daughter said the dough tasted a lot like sugar cookies. I thought they tasted exactly how I expected them too! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 27, 2008
We have been searching for a good cookie recipe at the restaurant i work at since it opened. this is the first one that comes out GREAT. it even works as a chocolate chip we just sub the white chocolate chips and the nuts for semi sweet chips. AMAZING
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 16, 2008
Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I didn't have any almond extract on hand. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. I will definitely make these again. Update: I made this recipe again with all butter, no shortening. The cookies spread quite a bit and weren't nearly as good as when I made them with 1/2 shortening and 1/2 butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by Sydney
Reviewed: Mar. 13, 2008
THESE ARE DELICIOUS! MAKE SURE TO WATCH THEM CLOSELY. THEY BURN EASILY.. BUT VERY GOOD! =]
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Photo by Sydney

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 8, 2008
Great recipe!! I made this recipe the first time three weeks ago. I had to make another batch this week since my family can't seem to stop eating them! The only thing I changed is used vanilla instead of almond flavoring. My husband suggested I add more white chocolate the next time I bake these - which I plan on doing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 3, 2008
I'm not a big dessert fan, so I made these for my hubby. He absolutely loved them! My only changes...I added 1/4 tsp of almond extract instead of the 1/2 tsp. I used half butter and half butter flavored shortening. I wanted flat and thin cookies, rather than tall and thick, so I had to press down the raw dough to make it a little flat before putting in the oven. They don't naturally flatten out, have to give it some help. Thanks for the great recipe!
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Photo by maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 29, 2008
I just made these. I didn't have almond flavoring, so I used maple, and they turned out very tasty. They didn't look like the picture though; not soft cookies that melt out flat. They are little hill-type cookies. Very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by Jennifer
Reviewed: Feb. 28, 2008
These cookies were an absolute breeze to whip up! Excellent flavor with the almond and vanilla extract. I read other reviews before making them but decided to follow the recipe exactly and see what happened. What happened was the best cookies ever. Not too fluffy but not flat what so ever. I pride my self on baking good cookies - these were by far the best I have ever made. And my husband and kids (who don't like nuts) agree!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 16, 2008
I thought the almond extact was to strong. And I also thought there were to many nuts, next time I will use only vanilla and 1/2 cup of nuts. Other than that it was pretty good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2008
These are awesome! I used 1/2c. butter flavor crisco and 1/2c. margarine, without the extract. They were so thick and chewy, not flat at all! Thanks--SM
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Photo by Shelley

Cooking Level: Expert

Living In: Brewer, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 25, 2008
Oh My GOSH!! These cookies were incredible. I've been looking for a good cookie recipe and I found it. Here's what I did: I didn't drop and bake. I made a cookie roll on parchment paper and parked it in the frig for about an hour. Then I sliced and baked. I undercooked them just a bit, but they were perfect - still soft in the middle. I've used this base for other cookies too - choc. chip, oats, butterscotch. They all turn out great.!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 10, 2008
No one complains when I make these!!! Even my picky brother who never likes anything couldn't get enough! HUGE hit on Christmas!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by Gigi
Reviewed: Dec. 23, 2007
my boyfriend finally ranted about how i only bake for other people so i decided to make that as they are one of his favorite cookies and they came out wonderfully!!! i put in half a tablespoon of vanilla and kept the almond extract... i also added maybe around 1/4 - 1/2 teaspoon of cinnamon and it was wonderful!!! great recipe!!!
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Photo by Gigi

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2007
This is a great recipe, I like to jazz it up for the holidays by adding dried cranberries and a tbl of brandy. It makes it fantastic!
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Photo by gertie925

Cooking Level: Professional

Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 19, 2007
The dough tasted great but for some reason the cookie didn't.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 3, 2007
I was very disappointed in this recipe. The cookies are cake-like and not very sweet and too salty. I won't use it again. Sorry.
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KS

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 3, 2007
I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. My switches: - 1/2 cup butter, 1/2 cup shortening - 1 tsp vanilla, no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo!
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joi

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 29, 2007
This would be perfect if it called for using half butter/half butter-flavored crisco. That is the only change this recipe needs. It is absolutely luscious!
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Photo by Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 28, 2007
I subbed in 1/2 cup of shortening per some other reviews, and they turned out nice and soft. The teaspoon-sized servings made for adorable bite-sized cookies that went fast...all 4 dozen of them!
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Photo by JENNerAsian

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 24, 2007
This is a great, easy little recipes for one of my favorite kinds of cookies. I thought they tasted best leaving out the almond extract entirely, and letting the nuttiness come from the macadamia nuts, but that might just be me. The best part? - I have a temperamental oven, and these cookies are still good when slightly overdone. Yay!
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Cooking Level: Intermediate

Home Town: Pearland, Texas, USA
Living In: Hanahan, South Carolina, USA

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