Sorry, I don't know why I seem to be the only one who cannot rave about these cookies. I really stuck with the recipe, since I also want a wholesome cookie with my coffee that includes fiber and protein. I did leave out the chocolate chips because it sounded too sweet. But the cookies just didn't seem sweet enough, and they were heavy. I wish I had NOT flattened them with the spatula. I plan to retry this, with a bit more sugar, more cherries, and maybe more soda to make them lighter, crispier. I do appreciate the recipe, anyway.

Reviewed On: Nov. 15, 2011

Wow, now I'm convinced about putting egg into pie crusts! And adding the sugar really does make it almost like a sugar cookie or shortbread. I doubled the recipe, using a whole jumbo egg. I kept half in the fridge for a week and had another great pie crust. I used the crust to make a blueberry "galette" from a recipe in the Detroit News. Brush the top with another beaten egg, sprinkle with sugar before baking. Yum! Thanks for the recipe!

Reviewed On: Sep. 2, 2009

My son shot a rabbit in our back yard, skinned and cleaned it. The least I could do was cook it! This recipe has a wonderful aroma, delicious! I only subbed balsamic vinegar for the lemon juice. But the dang rabbit never became tender, after 2 hours of moist cooking. Great recipe, though. Thanks!

Reviewed On: Sep. 2, 2009