Reviewed: Aug. 7, 2007

this recipe was okay i guess but when i saw you also can put it in your easy bake and it was no big deal i made a dozen and i ? it!

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cheekeedoo

Reviewed: Jul. 19, 2007

These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The first time I tried it, I had uni-cookie. It will also be soft-ish when you take it out of the oven, but will harden to a lovely texture when it cools. (I substituted half of the white sugar with brown sugar.)

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je_suis_unique

Home Town: New York, New York, USA

Reviewed: Jul. 7, 2007

I made these when it was my turn to bring snacks for class, and they were a huge hit. I made a few modifications based on what ingredients I had and previous comments: 3/4 cup butter, an extra 1/2 tsp vanilla instead of almond extract, whole wheat flour instead of white, and brown sugar instead of white. I also added a whole bag of chocolate chips. They didn't hold together too well right out of the oven, but once they cooled on the cookie tray they were fine. Thanks for the great recipe!

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Cooking Level: Intermediate

Reviewed: Jun. 7, 2007

WOW!! I made these last night and there are only two left!!! These truly are "melt in your mouth goodness". I took one and spread a little peanut butter on it and sandwitched it with another cookie, it was AMAZING!!! I did use foil on my baking sheets and the cookies slid right off! I'm 23 and don't have a great deal of cooking experiance but they were pretty easy to make. AWESOME AWESOME cookies!!

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Nessie-Anne

Reviewed: Jun. 3, 2007

Way too buttery; it was pretty much all you could taste.

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cheshire137

Reviewed: Apr. 16, 2007

I selected this recipe because my youngest daughter is allergic to eggs. I thought the cookies had a nice flavor and I liked the texture, but they weren't too popular with the kids, who thought they were too crunchy. I followed some other reviewers recommendations and used only 3/4 cup of butter, and I added chocolate chips to about half the batch. I also didn't grease the cookie sheets. If I make them again, I'll try adding some cinnamon.

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Reviewed: Apr. 9, 2007

These cookies were fabulous!! I did not have almond extract on hand so I added a touch more vanilla. I also spooned the dough into about 1/8 tsp size rounds. (I took a 1/4 tsp meas. spoon and filled it half way.) They were so petite and cute!! Perfect, bite sized cookies which was great - They fall apart pretty easily. I reduced to cooking time to about 5-6 minutes due to size.

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SAVANNAHVJS

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Feb. 18, 2007

these are delicious! very crispy and sweet. a bit too greasy though, next time i'll use less butter.

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Carli

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 10, 2007

Made these with my 6 year old using the food processor. Great fun, and super results. (Now, if only it could be healthy too...)

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SeanMcTex

Reviewed: Jan. 20, 2007

I gave this recipe only 4 stars because it came out very greasy. I liked the uniqueness of this cookie and would make it again. Next time I will use about 1 1/2 sticks of butter instead of 2. The 1" ball place far apart is a necessity in this recipe. I mad 6 cookies per batch.

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