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Great cookie! Thanks for sharing.
I made this recipe as posted except for a little extra almond extract. Next time I think I will double the almond extract and add more of the chopped almonds. Thanks for sharing.
We thought these were great! Great flavor. I did use egg white instead of yolk because I was worried about scrambled eggs on top of my cookies and white seemed more sensible.
Great tasting cookies !! Followed recipe as posted with no adjustments. Kids enjoyed them very much. Made for 1-2-3 hit wonders.
These are wonderful. I did double the Almond Extract because we really like the flavor. The dough was very soft - probably due to our very high humidity in Tampa - to I put it in the fridge for about 30 minutes before shaping into cookies and then also between batches. The cookies took about 15 minutes to bake and are melt-in-your-mouth perfect. Not the rock hard ones we usually get in Chinese restaurants.