"So I read the reviews before I made these. The common complaint seemed to be that they were dry; so I substituted 2 egg yolks in place of 1 whole egg. It helped to make them less dry. I do think they need some granulated sugar in the mix. As for rolling them in sanding sugar, I used some very pretty silver sugar, and they turned out very pretty. I""

"I love these cookies! Use a silpat for easiest removal. The first time I made them with pecans and then used dark chocolate for some. I like them better without the chocolate. I made them again, this time with almonds and a tsp of almond extract. They were fab! Some I baked longer making them very crisp, then broke them into large, irregular pieces to use as a cheesecake garnish. They are beautiful! The time factor is deceiving because you can only bake about 6 at a time if you are using your standard home baking sheet with a silpat because they spread so much, but I think they are totally worth the time!"

"I made them again, this time with almonds and a tsp of almond extract. They were fab! Some I baked longer making them very crisp, then broke them into large, irregular pieces to use as a cheesecake garnish. They are beautiful!"

"I made them again, this time with almonds and a tsp of almond extract. They were fab! Some I baked longer making them very crisp, then broke them into large, irregular pieces to use as a cheesecake garnish. They are beautiful!"

"These were extreemly easy to make (best use a silpat.) I prefer them without the chocolate. They made beautiful 4" lacy rounds, crispy on the edges and chewy in the middle- just they way I like them! They would make a lovely garnish and if you use a cookie cutter on them right out of the oven, you could even cut them into a specific shape before they cool. Planning to make them again and try them with almonds."