This was a great way to use up the 2 pints of blueberries in my fridge. I used 1T cornstarch instead of tapioca, cinnamon instead of nutmeg, and added more lemon juice. I cooked 1 pt of blueberries and the sugar, cinnamon, and lemon juice together in a saucepan, then added it to the remaining blueberries and added 1 can blueberry pie filling (because I didn't have enough blueberries to really fill the pie, I don't think 2 is enough at all!!). I also brushed the crust with some milk while baking to keep golden and from burning, and baked a bit longer than the 30 minutes suggested. Came out fantastic!! Rating a 4 because I had to make those changes.

Reviewed On: Jul. 15, 2009

These cookies were absolutely amazing. A little difficult to roll and cut but we didn't refrigerate like it said to. Also didn't have almond extract, so replaced with lemon and it gave it a lighter taste. Baked for 6 1/2 minutes instead of seven. The cookies looked so pretty when they were all together, even though we thought we decorated them like five year olds!!

Reviewed On: Dec. 12, 2008

This recipe was excellent, but I made it in my own way. I halved the breadcrumbs and used crushed Ritz crackers for extra crunch and flavor. I also used cream cheese instead of the cheese spread, and mixed in my own variety of seasonings. Also, before adding the cheese and rolling up, I added a slice of bacon, and the results were INCREDIBLE. So thanks for the idea!

Reviewed On: Feb. 28, 2008