I just made these cookies for the first time and they are an Italian favorite and delish. I may have a suggestion to make prep time a little faster. Instead of taking walnut size pieces of dough grab a handful of dough and roll it out on the counter until desired thickness. You can then cut the strip into 2" pieces. This is the way I do Viennese Baton cookies and it goes very quickly. Do be sure that your hands are not wet from the milk once you get going. Thank you for this great recipe.

Reviewed On: Dec. 1, 2009

These muffins had a good taste and texture but they stuck terribly to the muffins papers. By the time we peeled the papers off we were all left with just about half of a muffin. I don't know what the problem was but I was glad I wasn't serving them to anyone besides my family.

Reviewed On: Aug. 9, 2009

I took some of the advice of others and added some additional spices, i.e., chili powder, cumin, s&p and about 3 cloves of minced garlic. I also added a defrosted (and drained) pkg of frozen chopped spinach. Like the previous rater I also put some of the enchilada sauce on the bottom of the pan before baking. This is the second time I've made this and my family really likes it.

Reviewed On: Jul. 21, 2009