Reviewer:

Home Town: Hyrum, Utah, USA

Reviewed: Jul. 4, 2012

Great recipe, I doubled the maple extract to 1 tsp rather then 1/2. In my first round of cookies I went 1 1/4 cup walnuts but its better with the full 1 1/2 cups as suggested by the default recipe. All and all very well done!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bunbaker

Reviewed: Jan. 19, 2012

I thought these were quite good. I made 1/2 recipe and got 20 cookies. I cut it in two pieces, then, instead of 3 to refridgerate for 1 hour. They remind me of the marriage of a pecan sandie cookie and a soft maple shortbread flavored cookie. They have both a crisp and soft texture. I liked that they weren't too sweet to. I liked them better the next day: They tasted like a big soft version of a windmill cookie without the spicy after taste or cinnamon.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 2, 2011

Made these cookies and followed the recipe to the letter, they were perfect! I have tried other recipes for black walnut cookies and this one is the best, the texture of the cookie was perfect.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Kitchen Tornado

Living In: Ladera Ranch, California, USA

Reviewed: Dec. 11, 2010

Easy to put together & taste good too. I thought they would have more maple flavor...the nuts seem to be the prominent though.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Mrs D

Cooking Level: Intermediate

Reviewed: Jan. 8, 2010

I got raves about this recipe from my friends at our cookie exchange. The only difference is that I used walnuts that were already roasted with sugar, salt, and vanilla.

Was this review helpful? [ YES ]
4 users found this review helpful