Must agree with everyone else! These sugar cookies are fantastic! I followed the suggestions of others and substituted the 2 cups white sugar for 1 cup white sugar + 1 cup powdered sugar, and increased the vanilla to 2 tsp. I also didn't have any lemon extract, so I used lemon juice. These cookies have the perfect amount of sweetness and the lemon adds a really nice flavor. I usually have trouble with rolled cookies, but found this dough to be incrediblly easy to work with. I refrigerated the dough for several hours and then only worked with half at a time, leaving the remainder in the fridge. I rolled out the dough on a floured silicone baking mat, and found it really easy to turn the cutout onto my hand and put on the cookie sheet without damaging the shape of the cookie. I had to increase baking time to 11-12 minutes. LOVE these cookies! They are sturdy enough that you don't have be really gentle with them, but also tender in the middle.

Reviewed On: Dec. 11, 2008

This is delicious! I followed the suggestions of the others who mixed the dry ingredients together and then added the wet ingredients (including using butter instead of oil). I also substituted fresh grated ginger (about 1/2 T) for the dry ground ginger. This biscotti was very easy to make, and will be a regular treat during the holidays. Thanks!

Reviewed On: Dec. 3, 2008

This bread is delish! Very moist and spicy. The coconut adds a surprising texture and flavor. I can't make anything by following the recipe exactly, so I made the following changes: decreased the white sugar to 1 1/2 cups (will probably try 1 cup next time), substituted 1 cup applesauce for the oil, increased the cinnamon to 2 tsp, and sprinkled cinnamon/sugar combination on top before it baked. It took quite a bit longer to bake than the recipe said (about 1:15 or 1:20--I lost track). It's delicious after it cools, but even better the next day.

Reviewed On: Nov. 18, 2008