I wouldn't call these cookies "spicy" --in fact I would be tempted to use more spice next time, but they are certainly good. A delicate flavor and not too much fat. Only the eggs and walnuts contribute fat to this recipe. I also rolled some of the cookies in powdered sugar before baking them; they turned out very cute (without the powdered sugar they're pretty unimpressive brown lumps). My German professor had seconds and thirds, so I call this a success.
(But I found that they didn't need to be baked quite as long as the recipe called for. 10 minutes is about sufficient).
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I wouldn't call these cookies "spicy" --in fact I would be tempted to use more spice next...