I LOVE this cookie, especially at the holidays, but I have been known to make them at other times of the year. Sometimes I drizzle them with a thin icing and sprinkle a bit of colored sugar on the drizzles so it sticks and then dries just to make them look more festive for my holiday cookie plates.

Reviewed On: Aug. 9, 2008

I've been making this cake with consistently excellent results for over 25 years. I make a homemade buttercream frosting that I frost similarly to a german chocolate cake - just between the layers and on top, not the sides. It the most requested cake for family get togethers.

Reviewed On: Aug. 9, 2008

I "butterflied" the breasts before I pounded them - more uniform and takes less time. I also made a basic parmesan cheese sauce to serve with it just to be a bit different - similar to an alfredo sauce - just drizzled it around the base of the chicken which I had carefully sliced on the diagonal before serving. Pretty presentation and really yummy!

Reviewed On: Aug. 9, 2008