I just finished making these cookies and they are wonderful. I have to confess I altered the recipe. After reading many of the reviews I decided that I would like a light, buttery, crisp cookie. Therefore, as many suggested, I added an extra teaspoon vanilla and a cup of powdered sugar in addition to the white sugar called for in the original recipe. I followed another reviewer’s idea of adding a ½ cup butter extra making 2 cups of butter and only 3 eggs instead of 4. That reviewer also cut the flour by one cup. Instead of doing that I replaced one cup of flour with one cup finely chopped pecans and added 4 drops of pecan oil (not extract) to the wet ingredients. This made an excellent cookie. However, I’m sure mine was not as easy to work with as the original recipe. It was very sticky and some of the points of my snowflakes broke. But the flavor and texture of the cookie was amazing. My mother, husband and I couldn’t stop eating them. I do want to try the original recipe because I’m sure it is great, too. I thank you for giving us all a great recipe to play with. It is certainly tolerant of changes. Superb!!
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I just finished making these cookies and they are wonderful. I have to confess I altered the...