i thought it was good but not great. having to refrigerate the cookies took much time to do.
i thought it was good but not great. having to refrigerate the cookies took much time to do.
18 mins. is way too long and I didn't get anything close to 72 cookies out of the dough. I'm quite disappointed that they didn't have more flavor and I even doubled the almond and vanilla. I'm wondering if Wanda fogot something.
I've made similar cookies before but when I tried to make these twice I was disappointed both times. They were almost impossible to roll out even after hours in the refridgerator & when they baked they flattened out. I would not recommend this recipe.
The flavor is very good but rolling them into 1 1/2" rolls was very difficult. I may try them again and let them sit in the fridge overnight before trying to roll them.
The flavor of these cookies is really good but the recipe doesn't make fingers it makes flat cookies. I was expecting something like a Mexican Wedding Cookie texture and shape. I think refrigerating the dough after forming and before baking may aid in them keeping their shape. I doubled the recipe and got maybe 30 cookies.
I'm in a place that's over 5000 feet so I had to crank back the heat as usual but I found that I had to go even lower than I normally would. I ended up baking them around 7 minutes at 350. I recommend doing a test cookie or two to get your time and temperature down before you destroy an entire pan like me. I didn't have any problem rolling them out and I liked the light texture but I agree that they could use a bit more flavor. I may do another batch tomorrow with a 1/4 to 1/2 tsp of coconut flavor. One more nitpick on the recipe: let them cool completely before attempting the powdered sugar finish.
