Reviewed: Aug. 27, 2006

This is what we call in my house, "Empty Tomb Cookies." We put these in the oven the night before Easter and then we discuss the Resurrection of Christ and eat our cookies which are empty, just as the tomb was on Easter morn.

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21 users found this review helpful

Reviewer:

Beckbell

Reviewed: Nov. 22, 2006

Forgotten? I spent a tortured night tossing and turning, hearing muffled voices from the oven whispering "we're ready." The insides of the middle cookies on the bottom rack were hollow and gooey (and tasty), but it may have been because I only heated the oven to 350. I made the first sheet with vanilla only and added maple flavor to the rest. It was heavenly. I'll try heating to the correct temperature next time and maybe put some bricks in the oven to slow down the cooling time.

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18 users found this review helpful

Reviewer:

MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

Reviewed: Nov. 27, 2006

My grandmother called these snowdrop cookies because they melt in your mouth like snow. If you preheat oven to 400 degrees and drop temp to 200 degrees when you put the cookies in, they will be done in two hours. Remember to make them small as they are very sweet.

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13 users found this review helpful

Reviewer:

lauralie1978

Cooking Level: Expert

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Dec. 18, 2006

I halved this recipe so as not to have so many. I made about 2 dozen bite sized cookies. These are wonderful-mine tasted like roasted marshmellows! I set my oven to 400, turned it to 200 when I put the cookies in, and then turned the heat off after an hour. I pulled them out of the oven about an hour after that and they were perfect.

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10 users found this review helpful

Reviewer:

lvmyschilling

Reviewed: Dec. 19, 2003

Great little confection. I made them 3x with lemon, then vanilla, then almond. Almond was the best. The consistency for these when you use your mixer is a thick goo that will litterall stand up when you spoon it on the tray. Generously grease the pan or you'll be screwed. If not stiff enough beat some more and add cream of tartar.

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41 users found this review helpful

Reviewer:

LillysMom

Reviewed: Nov. 26, 2001

My husband just loves these cookies! You must try with other flavorings besides vanilla. Great recipe!

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2 users found this review helpful

Reviewer:

POMLADYBEAR

Reviewed: Oct. 13, 2004

THis is the second this I have made tis recipe and it is still yummy and easy. This time i use orange faloring and red and yellow food coloring to make it orange, and I use strawberry flavoring and red food coloring. They kinda taste light cotton candy. Thanks

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6 users found this review helpful

Reviewer:

HANNA26

Reviewed: Dec. 2, 2005

Easy!!! I was going to make Amy's egg yolk chicken anyway so this was a great time to make these cookies!!! Being a test run I just plopped them on to the cookie sheet- but next time I will pipe them out so they are pretty as well as good! I did add a teaspoon of carmel extract and WOW!! I think the kids ate most of them this morning. This was superduper easy, my mixer doing all the work. Thank you! Will make this to give out with my chistmas baskets!

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2 users found this review helpful

Reviewer:

LISALE

Reviewed: Sep. 22, 2006

Such a great recipe! So easy (used my stand mixer) and quick! I used vanilla and then did a batch of strawberry and both came out good. Easy to put in a bag (a little sticky, but do-able) to pipe out and looks great. I'm so happy with these.

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3 users found this review helpful

Reviewer:

SAPROPER

Cooking Level: Expert

Living In: Mechanicville, New York, USA

Reviewed: Nov. 6, 2006

Simple Meranguie cookie. Very yummy and easy to make. Made with my kids who had lots of fun with it (piped them). Make them smaller, bite size because they're really sweet.

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4 users found this review helpful