Reviewed: Aug. 31, 2006

I substituted vanilla for the almond extract and I used butter flavored Crisco which did add a nice buttery flavor. They really are similar to muffin tops but I did have a problem with them falling apart. Still good to eat though. Any suggestions on how to make them not fall apart?

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Reviewer:

Maggie S13

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Visalia, California, USA

Reviewed: Aug. 6, 2006

A nice cookie that tastes like a muffin top, nothing outstanding. I really can't put this on a must make again list.

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Reviewer:

DEB_RICHDE

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Smiths Grove, Kentucky, USA

Reviewed: Jul. 5, 2006

These were great! I sell cookies and other baked goods to the girls at work, and these sold very well. Because of their almost cake-like consistency, I put homemade vanilla ice cream or blueberry sorbet (depending on who was on a diet or not!) sandwiched in between 2 of them. Awesome!!!

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Reviewer:

~Marianne~

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

Reviewed: Feb. 20, 2006

these are AMAZING.. I substituted vanilla for the almond extract and forgot to buy a lemon for the zest. I also used a cup and a half of frozen blueberries.. I have only made one batch so far and I already ate 2 of the 5 cookies.. so light and sweet and good!

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Reviewer:

Eves

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: West Hollywood, California, USA

Reviewed: Jan. 10, 2006

I also changed up this recipe a bit as it seemed a bit boring once read. I decreased the almond extract to 1/2 t. and increased the lemon zest. I also used dried blueberries and they came out great in texture. At first bite I wasn't impressed, but after the cookie was gone I had another! :) I will try the butter flavor crisco next time as I think I was missing the butter flavor.

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Reviewer:

Paula

Reviewed: Jul. 31, 2005

These are really plain...not very flavorful. I added a glaze of 1/4 cup each sour cream and sugar, 2 tbs orange juice and 2 tbs butter- boiled in in a saucepan for 2 minutes then glazed the cookies with it. I think they improved significantly with a glaze added- I thought about doing a lemon glaze too. Even a strusel kind of topping added to them before they are baked would probably make them tasty too- but this recipe as is is not very flavorful.

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Reviewer:

BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

Reviewed: Jun. 27, 2005

Very tasty - just like muffin tops as other reviews have mentioned! It's a great way to use blueberries, and I snuck in a little lemon juice in there for a little extra kick. Not my absolute favourite cookie, but it's definitely up there.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 21, 2005

Muffin tops are the best part of the muffin; so good, in fact, that an episode of Seinfeld was dedicated to them. So if you like muffin tops, you will LOVE these cookies. They look and taste just like a muffin top. When I made them for a party, my husband gave me a doubtful look; then he tried one, and he was sold.

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Reviewer:

JENN1377

Reviewed: Oct. 18, 2004

I thought this recipe was very good. The texture turned out normal like a cookie. I was afraid it would be gooey like other reviews said. I did use Crisco which give me the best cookies every single time. I will try butter crisco next time for this recipe to give it a more golden color and buttery flavor. I omitted the lemon zest and did 1/2 t almond and a 1/2 t vanilla and it was tasty. Thanks for sharing the recipe!

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