Not my favorite taste, but the family LOVED it. I made it as called for except I let it cook at soft ball for a few minutes. I think I should've let it cook even a few minutes longer to set up perfectly. I also did half tsp. rum extract with a half tsp. of vanilla. NO WAY should it be in that small of a pan. I went for an 11 X 8 and it still is going to be fairly thick.

Reviewed On: Nov. 20, 2009

Yeah, I know- some of you DON'T like the reviews where someone gives it 5 stars and changed the recipe, but I love it. I always read all the reviews and make changes if there is a consensus or if I like the idea. I used a lemon cake mix as lemon and blueberry really compliment each other well. I used 1/4 c. oil and 1/4 c. butter. I added 2 TBSP of sour cream to help with moistness. I added another tsp of vanilla. I also did coat my blueberries with flour to prevent sinking. I put a lemon glaze on it afterward and it was absolutely mouth-watering delicious! Yum!

Reviewed On: Sep. 25, 2009

Made exactly as described- they were PERFECT. I had to cut my children off- they wanted to eat them all. I made them a little smaller than a walnut and made about 70! They baked 10 minutes the first batch on each cookie sheet, then 8 minutes after that since the cookie sheet was warm. This is a perfect snickerdoodle!

Reviewed On: Jul. 29, 2009