I thought this recipe was great! The cookies had a dry, crumbly almost shortbread-like texture. I did not find them salty as in other reviews. I used 1/2 cup Splenda brown sugar and 2 eggs. Will be making this one again!

Reviewed On: Jan. 30, 2009

These were very good. I had to slightly adjust the recipe. I used 10 oz. sausage links, only 3 tbsp butter, and 1 tsp garlic salt rather than the salt and paprika. I cut the sausages into 1/3 rather than 1/4 bits. You must add water to the mix, otherwise the cheese dough will not stick to the sausage. These would make a great party snack! Also, if you bake them on foil, I recommend spraying with a nonstick spray, as my first batch stuck to the foil a little without it.

Reviewed On: Sep. 7, 2008