This recipe is fantastic. I followed other member reviews and didn't separate the eggs and added a tsp. of almond extract. I also used the almond filling instead of paste. My husband was a big fan of the filling because you would sometimes get a little crunchy piece of almond in the cookie. I have never been a fan of these cookies, but I tried one and I am now hooked. My husband said they were better than the ones he has had from a bakery. And requested that I now make a batch for every holiday and just change the colors of the layers.

Reviewed On: Jan. 6, 2009

This was so great! Instead of making the bakery mix topping, I covered this with mashed potatoes, paprika and some shredded Cheddar. I also followed some previous reviewers' suggestions and used cream of Chicken instead of mushroom. I used the 98% fat free version and you couldn't tell. This was so rich and creamy! I added a bit more pepper as well as onion and garlic powder. I can't wait to have the left-overs. This will be a permanent staple in our dinner rotation!

Reviewed On: Feb. 21, 2008