These cookies have a very nice flavor. I use heaping spice measurements and the flavor is delightful. The whole wheat flour is fantastic! My cookies spread out a lot and are very thin (even after adding more flour and chilling) but they still have a nice texture. Crispy on the edges and chewy in the middle. I will make these again.

Reviewed On: Aug. 1, 2009

I LOVE this recipe!!! I make it about 3 times a month, more if I have company. I replaced the heavy cream and light cream with fat free half and half, and the condensed milk with the fat free version. This makes a great ice cream base. I make mint chocolate chip (just the half and half, sweetened condensed milk, 1/2 tsp peppermint extract & shredded dark chocolate), chocolate peanut butter, chocolate chip cookie dough (using the cookie dough for ice cream (eggless) recipe from this site), and birthday cake flavor (by adding about 1c. white cake mix, dry, and gradually stirring in the hot condensed milk, then add in the half and half and vanilla). This recipe has so many possibilities! So easy to adapt to delightful guiltless fat free/ low fat ice cream. Perfect egg free ice cream, THANK YOU!

Reviewed On: Aug. 1, 2009

I made the chocolate version of these and loved them! I've never had ladyfingers before so I don't know how these compare to store-bought but I can say they made a FANTASTIC tiramisu. They had a nice flavor plain too. I will definately use this recipe again!!!

Reviewed On: Mar. 14, 2009