A really good, sophisticated cookie. I used instant espresso powder (thought about going caffeine free, but flavor won out). Mine turned out crispy with a shortbread taste/texture. Found I did not need to chill, just rolled in my hand. Yield for me was 38 cookies. For frosting, I melted 1 cup semi-sweet choco chips and mixed it with a cup of my homemade buttercream frosting. I also added a tsp coffee granules to frosting. Tasty. Piped large stars onto the cookie while slightly warm. They are one of the prettiest cookies I've made (picture included). Great cookie recipe. Thanks!

Reviewed On: Dec. 12, 2009

This is a no fail recipe. I tried it a month ago and it was well liked by al my guests. I used the spice mixture that Patti gave in her comment and it was so spicy most people "cut" it with sour cream. I enjoyed the spice level, however. Kids even ate it and liked it. This time I'm making it with McCormick's original taco seasoning. It will be ready later today but I think the spice level will be lower. I did not use beer. Substituted chicken broth the first time, and a 5.5 oz can of V8 juice + 6 oz. water this time. Added a large clove of garlic each time, too - personal taste. Thanks for a great recipe!

Reviewed On: Sep. 19, 2009

I made this using only rice and corn chex. Omitted the chocolate/white drizzle, too. OMG, these were great! The carmelly coating was not sticky in our hands. My 7 year old, husband, and I all enjoyed this treat. Great travel/road trip food.

Reviewed On: Jun. 22, 2009