Made them with blackstrap, and they were DELICIOUS. If you like a really spicy cookie, don't be afraid to use strong molasses! Only add more flour when REALLY REALLY need it -- just enough to make the dough workable, and so it doesn't stick to your rolling pin. Too much flour makes a really dry cookie, and dilutes the tastes that you really want. Also, watch those babies when they're in the oven! I left my first batch for ten, and they burned around the edges. Still made an amazing, crispy cookie.. but definitely burned. Wonderful recipe, thank you!

Reviewed On: Dec. 4, 2007

BEST autumn bread I've tasted. I got away with using only 1TBS of oil, replacing the rest of the fat with a 1/2 cup of applesauce, and a 1/2 cup of pumpkin. If you do this, discard all but 1TBSP of water from the batch! I used mainly whole wheat flour; 1/2 cup of brown sugar Splenda, and 2 cups of white baking sugar. The spices are perfect, the bread is succulent, it all just comes together deliciously. I'll be making this for family and friends, time and time again!

Reviewed On: Oct. 2, 2007

I've made this recipe a couple of times now, and it is the perfect blustery-day pleasure. I always halve amount of crust, use just a half-cup of butter, and double the berries -- it's just amazing. Especially good with only blackberries.

Reviewed On: Sep. 30, 2007