I've made these for a couple of years at Thanksgiving time and people ask for the recipe. I typically use this recipe "as is" but this year I did substitute rice milk in place of fat free milk and regular shortening in place of the butter for family who can't have dairy. People could not tell the difference. These have become a tradition.

Reviewed On: Nov. 29, 2009

I made this recipe as written & it was outstanding. Some reviews said they replaced the cream of tartar with baking powder. I think the cream of tartar is what sets this recipe apart and gives it a unique taste. Be careful not to overbake & I left the baked cookies set on the cookie sheet for about 2 minutes before removing because they are soft.

Reviewed On: Mar. 14, 2009

This was juicy as promised. I thought it tasted even better after sitting in the refrigerator over night.

Reviewed On: Nov. 2, 2008