The only complaint I received about this recipe was that I didn't double it. I got exactly 24 cookies from the recipe, divided between the five of us. They were all gone in just a few minutes! I can't wait to make these again (doubling the recipe of course!). Thanks for sharing the recipe.
These cookies did not at all turn out like the picture. I rolled mine into balls and baked them at 340 degrees for about 15 minutes and they came out perfect. The looked like little puff balls. They taste more like almond that sugar because of the almond extract. Maybe next time I'll try putting crushed almonds in the batter.
I made these cookies for Christmas!! I rolled them in colored sugar. They were very good!! In fact they were the first to go in my Beauty Shop!! I loved the crisp flavor! I will make them again. Thanks for sharing!!
These are very rich. I did reduce the amount of oil by about a tbs. **Edited to say that these are best when they have cooled. When they are still warm, the almond extract is a bit overwhelming. I really loved the texture and simplicity of these cookies. Thank you! Made for ZWT5 & Dining Daredevils.
Really yummy! Next time I'm going to top them with slivered almonds as well as the sugar. Unfortunately my pregnancy only allows me to eat a few of these before I get heartburn. They were still eaten by DH and I within a few days, though.
These cookies are sooo easy! They are, just as the title says, light and cripy. My 3 year old and my 1 year old both loved to help make them and to eat them! I love the almond flavor in them--sets them apart from other sugar cookies. I will definitely make them again.