Fantastic cookie. I received many compliments and recipe requests. I made these for a wedding shower and they were absolutely perfect. The first time I made them I used almond extract instead of vanilla - they were too rich but still good. The next time I used 1 1/2 tsp. almond extract and 3 tsp. vanilla extract and they were perfect. I will be making these for my neighborhood Christmas gifts. Definitely a keeper!

Reviewed On: Dec. 14, 2007

I thought this cake was fantastic. I have wheat and dairy sensitivities, so I used a butter substitute and it was still perfect. I cooked it a bit longer, like other reviewers, and refrigerated overnight. (This was very important!) I served mine with a creme custard and mixed berries. It was delicious! Very rich! Perfect for this chocoholic -

Reviewed On: Dec. 14, 2007