very tasty. I let them get nice and brown on the edges and they were yummy! I don't have a mini pan, so I used a regular size and divided it evenly into 12 cups. I sprayed and floured the pan and then ran a knife around the edges before trying to get them out. They came out fairly well, but a few broke or left a middle chunk in the pan - but those are the bits the chef gets to taste! Try this recipe for sure!

Reviewed On: Apr. 1, 2009

This was good. I crushed up the crackers a bit coarsely, which carried the cracker flavour well. I used a bit less butter and only one egg beaten with a splash of milk instead of 2 eggs. Everyone here enjoyed it. I served it with macaroni and cheese and with broccoli.

Reviewed On: Mar. 21, 2009

Awesome! I make this whenever i make sugar cookies (i use the 'best sugar cookies' recipe) It always turns out great! You can spread, drizzle, paint, or do just about anything with this icing. I like adding coloured sugars and sprinkles. Tip: if your icing dries too quickly and you still want to add sprinkles, just hold the iced cookie over a bow or mug of steaming hot water for a few seconds until it softens back up then decorate as you planned.

Reviewed On: Mar. 9, 2009