This recipe has promise. Since several people thought it was bland and with no orange flavor, I kicked it up with 3/4 tsp. cardamom and instead of orange juice, I mixed equal parts OJ concentrate and water to make 1/3 cup. This helped a little. Also, the edges started to brown after 6 mins. @ 375º, so after my first batch, I lowered temp.to 350º for 8 mins. Only got 3 dozen cookies, don't know how this recipe could possible make 4 doz.
These cookies are so delicious-especially with an afternoon cup of tea. I make them for Christmas and cut them out as stars and for Valentine's cut as hearts. I added a bit of cardamom and grated orange to the icing for a punch of flavor; I highly recommend it.
These are easy to come together and taste delicious- I gave them away as Christmas presents. You definitely need to chill the dough before rolling out so it won't be sticky. Also, I rolled these to the directed 1/4 inch thickness, and with re-rolling the excess dough several times after cutting out stars, I only got about 3 dozen. The icing is too runny to make it look like the picture, so I just drizzled it over the stars, which looked pretty
These are delicious!!!
Does this really make 48 cookies? It doesn't seem like enough dough.
I forgot the almond paste, so rather than face the crowds on Christmas eve ground almonds and a bit of sugar to a paste. That may be why my dough did not have the right texture. It was so sticky that I soon gave up on making the stars, rolled it into a log and cut it up. This being said, the cookies were just delicious. They were slightly softer than I expected, but I will be making these again. I added a bit more cardamom, because we are big fans of the stuff, and used orange flavoring (in my experience, orange juice taste tends to disappear in baking).
This displaced all my other Christmas cookie recipes as my all-time favorite. Dough is super easy to work with and the flavor is subtle but so yummy! We use regular icing and decorate them with sugars etc instead of the glaze.
This is one of my favorite cookies to make at Christmas. They are worth the extra work of rolling out the dough. The almond paste and cardamom are a great combination. Be careful not to over-bake or they get dry.
No one liked these cookies despite being so pretty; we threw them out. They tasted really bland. I think the almond paste you use might make a big difference. Our spices were fresh, so I know that wasn't the problem. I had to use marzipan instead of almond paste, but it was 60% almonds so I thought it should be fine. After baking them I found myself wishing it had more sugar (for some taste) so I don't think the marzipan was the issue either. I won't try them again to find out.
These were very good cookies! I followed the recipe exactly and they came out great!
The cardamom and almond paste give these cookies a great flavor. My wife loves them.
I cannot recommend this recipe. The cookies were rather dry and truly tasteless. The ingredients are kind of expensive - the final product is not worth it.
Made these last night and didn't have time to frost them yet and they were still delicious. The flavors of the cardamom and especially the almond paste come shining through (although didn't taste the orange juice at all). Dough is very simple to roll out. I didn't follow the instructions; instead refrigerated the dough first for about an hour and a half and then rolled it out and cut out the cookies and this process worked great.
These cookies sound delicious, but were actually pretty bland. I followed the recipe exactly and was disappointed. They're still good, but not great.
My family and I love just about anything with almond paste, so I was eager to try these cookies. The dough was delicious, but I think I rolled it out just a bit too thinly and the cookies were crispier than I had hoped. They still taste good and the crunchy ones will go great with a cup of tea! I would make these again, and I think our holiday guests will really love them.