Tastes a lot like snickerdoodles with a twist. I too rolled them in the sugar/cinnamon mix. Very tasty with a nice texture. (sour cream taste not apparent)
I like how this cookie stayed so soft puffy and moist. The dough is super versatile. I left out the walnuts and made small rounded teaspoon sized cookies with cinnamon on top as snickerdoodles and then also baked a batch of larger rounded-Tablespoon sized cookies which made amazing big thick fluffy soft sugar cookies just perfect for icing. The kids loved these.
Easy to make very moist. Found it easier to roll balls in sugar with cinnamon than to use a small glass.
These were very moist but seemed a little bland to me. In the right setting however with coffee it might be just right.
I used butter and they turned out almost like a mini-scone. Really yummy and not too too sweet. I made a quick icing from confectioners sugar and fresh lemon juice and drizzled it over them for a little "kick." I think I may add dried fruit to the next batch I cook up. Thanks!
My family loves these cookies! I make them when the weather gets cool and they are usually eaten within a few days. I use pecans or walnuts. But pine nuts will be the next batch.
This is one of my favorite cookies of all time! It is not too sweet - a perfect coffee/tea cookie. The only thing I do differently from the recipe is substitute pecans for the black walnuts but that's just because I prefer pecans. This is also an extremely versatile cookie dough - experiment with different nuts currants dates chocolate whatever.
These are a little to bland as is so I added chocolate chips and skipped the cinnamon-sugar step (although I'm sure that would be good too). They were THE BEST chocolate chip cookies I've ever had!
I used all butter in place of shortening. These really are the most soft and pillow-y cookies ever. I think they'd be good with some spices in the dough in addition to the cinnamon and sugar on top.
