Reviewed: Mar. 4, 2012

These were the best cookies I ever made! My German mother in law asked me to find them at a bakery. I did better and made them myself! She said they were the best she ever had.... I didn't even get a chance to take a picture of them..... Kids ate them up too!

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Reviewer:

Besgabe

Reviewed: Feb. 19, 2012

These cookies were GREASY! True they were delicious, and easy to play with recipe wise, and yes they did spread and look lacey... but anyone who starts making this cookie and sees two sticks of butter is bound to go OMG! And you can see it when the 'dough' is made... the butter oil pools around the container after the uncooked dough sits for a min or two. Its gross... I put some cookies on a paper plate to harden off parchment paper and they left grease stains on the paper plates. PLEASE... my husband is on bloodpressure meds. If you're over the age of 25 and not in optimum health don't eat these. Two sticks of butter is just too much.

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Reviewer:

stacy

Home Town: Kodiak, Alaska, USA

Reviewed: Feb. 14, 2012

Not a bad recipe at all! I think for my liking, just using white granulated sugar didn't give the same deep flavour that my grandmother's used to have. Next time i am going to try reducing the corn syrup to 1 1/2 tbst and using half white sugar, and half brown sugar. I accidentally used my 2/3 measuring cup for the dry ingredients, but they still turned out. Great recipe! It's mistake friendly!

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Reviewer:

kseredoka

Cooking Level: Expert

Home Town: Smithville, Ontario, Canada

Living In: Ajax, Ontario, Canada

Reviewed: Jan. 17, 2012

Cookies are delicious! I suggest using parchment paper. I made them three times. The first time I used parchment paper they came out perfect. the second time I didn’t use parchment paper the bottoms browned extremely fast. The third time I put parchment paper on half of the pan. The cookies on the parchment paper didn’t brown and the cookies not on parchment paper were overcooked.

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Reviewer:

MsPygatt

Reviewed: Jan. 13, 2012

These cookies did stick horribly. When I sprayed the Pam w/flour spray they did not stick. They taste good, but I do wonder if the amount of vanilla that is called for is a misprint. There was a very strong taste of vanilla extract using that much vanilla in the recipe.

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Reviewer:

Twns91

Reviewed: Dec. 25, 2011

I have come to allrecipes for many years and have loved many recipes, but I have never written a review. This one deserved 10 stars. Phenomenal!

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Reviewer:

SuzanneBower

Reviewed: Dec. 24, 2011

PLEASE READ: This is a nice tasting recipe, but I am quite certain that the 1/4 teaspoon measure for putting the batter on the cookie sheet is a typo. The batter will spread 2-3 times the size while baking, with that in mind, I would suggest a 1 teaspoon measure for a decent size cookie in the end. Also, I had best results using parchment paper and then removing the paper with the cookies from the pan once cooked, cool completely before removing cookie from paper. Happy baking!

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Reviewer:

StuckOnTheFarm

Cooking Level: Expert

Reviewed: Dec. 19, 2011

I made according to the recipe and they were ok. I then added almond extract and I liked them a little better.

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Reviewer:

wmsmom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

Came out horribly when I tried it :-(

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Reviewer:

gujamin

Cooking Level: Beginning

Reviewed: Nov. 1, 2011

The best lace cookie I've ever had!! I up'd the servings to 36 and sandwiched them with chocolate. Make sure they are well baked of they will stick. If done right, they practically slide off. Also, I used a 1/2 tsp. cookie scoop leveled and these to me were the perfect size. I aslo spread them a bit with the back of a spoon to get them nice and thin. Do not bake these on a very humid day. They will not crisp up well due to moisture in the air. If it's muggy, make a red velvet or chocolate cake instead and save this for a dry day.

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