Brown Edge Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 25, 2012
I put all the wet ingredients into the blender (butter not shortening & almond extract not lemon) then mixed with the sifted dry. sprinkled tops with toasted slivered almonds before baking. YUM! I even tried a few with powdered sugar glaze. The texture is the perfect combination of cake and cookie. LOVE IT!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Mar. 15, 2010
Easy to make and very light. I didn't have cake flour so I used all purpose. (The conversion for subbing all purpose flour for cake flour is 1C - 2 tbsp + 2 tbsp of corn starch) I would like to try the almond flavor as well next time.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by JenTrend
Reviewed: Jan. 15, 2009
I had a bunch of cottage cheese in the fridge and decided to try these. I used regular unbleached flour, butter, and almond extract. I was a little worried because the batter seemed sort of liquidy ~ But they came out quite good! Cake-like texture, nice brown edge, and great flavor! Make a double batch, as a single only fills one cookie sheet.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jun. 18, 2008
I happen to like cottage cheese. Nevertheless, I used fat free ricotta for most of the cottage cheese, butter in place of the shortening, and one teaspoon of almond extract in place of the lemon. They came out not unlike the almond cookies from the infamous Italian bakery nearby. Mine did not come out crispy at the edges - more a cake-like cookie. Still, I thought they were lovely, and my hubbie ate the whole batch in two days. Maybe add sliced almonds on top the next time? I came back to this review and made it 5 stars because I end up using this recipe so often. It's delicious with almond extract (1 t) in place of the lemon.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Mar. 4, 2007
This is a nice simple cookie, chewy and sweet, though I baked them too long and burned the bottom. I decided on this recipe to use up cottage cheese, though I wasn't sure if it would make a strange taste, but it just made for a light and tasty soft cookie.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Robbi’s M&M Cookies

This old-fashioned favorite is crispy and chewy with a candy-coated surprise.

Chili Chocolate Cookies

See how a dash of cayenne pepper really draws out the chocolate flavor.

Triple Chocolate Chip Cookies

Make chocolate chip cookies without an electric mixer.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States