Reviewer:

Reviewed: Dec. 19, 2009

This is the perfect recipe for when you're at someone else's house for the holidays... it doesn't use a bunch of flour, which is something people only keep if they bake a lot. Warning: the cookies get gooey and flat if there's not enough chunky stuff inside. I used chopped pecans and chocolate chips. Also, I took the other reviewer's advice and set my oven to 350. They're done before they look done, I took them out when the edges were getting brown. Liberally grease your pan, a light coating won't do the trick. Not a pretty cookie, but very, very yummy, and economical!

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8 users found this review helpful

Reviewer:

BILIJO

Reviewed: Dec. 20, 2008

The flavor of these cookies is excellent, however when baked at 275 as indicated in the recipe they become thin and spead out and are not attractive. I baked the first pan as directed and was very disappointed. The next two pans I increased the heat to 350 and the results were much better. Whatever you do, don't forget to spray the pan! :-)

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22 users found this review helpful

Reviewer:

HRHdotp

Reviewed: Feb. 17, 2007

WOW! I was amazed at the flavor and how simple they were to make! I now have a good recipe that uses just egg whites. I never know what to do with them after making homemade noodles. I do suggest letting the cookies cool on the baking sheet for about 5 minutes before removing them because the bottoms seem to fall out of them. I will make again!

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11 users found this review helpful

Reviewer:

mooingfish

Reviewed: Jan. 5, 2003

These cookies were very tasty, but mine came out extremely flat. I do not know why, but I will try to make them again and see how it goes a second time. I whipped until the eggs were stiff, but the cookie mix still ran on when put on the pan. Good, but I won't make a third time if they run again.

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8 users found this review helpful