These cookies are a little bland, but are great for dunking in coffee or tea. I actually could taste the cinnamon more after they'd been frozen. It makes a lot, so I'd probably halve the recipe next time. My family didn't like them as much as I did--they like chocolatey, peanut-buttery type cookies. These are subtle but good.
lollypaul Posted: 01/10/10
KHTroutman Posted: 12/11/09
These cookies were a bit disappointing.... sort of bland. The dough tasted great, but the cookies weren't anything great. After two batches I ended up using the remaining dough (recipe makes A LOT) as the base for bar cookies. Just melted a package of semisweet chips on top and sprinkled on some toasted chopped hazelnuts. Pretty good, but I'm not keeping this recipe.
lilyogini Posted: 06/20/10
I remember reading this recipe in Sunset magazine and thinking that I wanted to make them and I finally got around to is 6+ months later. I ended up halving the recipe - still made 70 cookies (I think mine might be a little smaller than the recipe is expecting). I used 2 eggs for the ahlf recipe (since you can't really split an egg easily) and sour cream. I chilled the dough a bit so it was easier to work with. They came out great! I don't find them bland - I'd rather have cookies that aren't too sweet. I do have a soft-spot for maple syrup, cinnamon, and hazelnuts though.
pjpepper Posted: 03/06/11
We love this recipe and also thought it a bit bland at first. What we discovered was, that they keep very well and improve in flavor as they sit. They are excellent dunking cookies, much like biscotti. I recommend toasting and rubbing the skins off of the hazelnuts before chopping and adding 1/2 to 1 teaspoon more of the cinnamon, depending on how fresh yours is and the brand. We got about 120 cookies out of a batch.