SO Yummy! The sausage DEFINITELY makes this! I used Trader Joe's Spicy Italian Chicken Sausage. For me, I didn't need to drain any grease. I used drained diced can tomatoes & added Italian Seasoning & some Dried Basil & Dried Oregano. I topped it off with a little parsley & basil, plus grated parmensean cheese. THIS WILL DEFINITELY BECOME A REGULAR IN MY HOUSEHOLD! Next time I think I might added some sauted mushrooms or chopped frozen spinach.

Reviewed On: Aug. 12, 2009

I made the dough TWO TIMES & BOTH times the dough DIDN'T RISE. After investigating everything I did I think I microwaved the milk TOO LONG; it should not be bubbling, it should be WARM to the touch, NOT HOT; my stupid mistake. I did some more research & found Sandra Lee's recipe on FoodTV, which uses a frozen white bread loaf for the dough; THAT WAS A GOD SENT! I mixed the brown sugar, butter, & cinnamon together, which worked great. I used about 5-6 ounces of cream cheese & added a bit more sugar & vanilla... PERFECT! I greased a glass pie pan & placed the rolls in until they expanded. (PLACE ON A COVERED COOKIE SHEET, the juices spilt & smelled like I was baking burnt marshmellows!) Baked at 350 for 27 minutes. SOOO good!

Reviewed On: Aug. 3, 2009

First, I took the suggestion of turning the oven down to 325 degrees; they were done at 30 minutes. I softened the butter and started to use a mixer for the butter & sugar, but ended up using a PASTRY CUTTER 'til the end (this is what creates the PERFECT CRUMBLEY COOKIE texture). You DON'T NEED to add 1/4 more flour if you use the pastry cutter & freezer/fridgerate the dough. DO NOT CUT DOWN ON THE ALMOND EXTRACT. It might seem strong in the batter, but the flavor dies down when you cook it. Push all the crumbles together with your hands or the back of a spoon to get a ball of dough. I first made the dough before dinner, then put it in the FRIDGE, so I could cook dinner & eat, then came back & started to roll the dough into little balls. I used the BACK OF A COOKING SPOON, & this created a perfect little hole, but I found it too small. NEXT TIME, I'm just going to use my thumb, so there is an equal ratio of jam & cookie. Also, put the jam in PLASTIC BAG & smash the jam if there are any chunks of fruit, then cut the end of the bag & squeeze into each hole. I would suggest filling the hole ALL THE WAY, because the jam deflates when they cook. Turn on oven to preheat (325 degrees) & NOW PUT YOUR UNBAKED COOKIES IN THE FREEZER FOR 10 MINUTES. I covered the cookie sheet w/ parchment paper just in case of any spills, but there were no messes. I DID NOT USE THE SUGAR TOPPING & BELIEVE, THEY DID NOT NEED IT. Perfection!

Reviewed On: Jan. 15, 2009