These were tasty road-trip snacks! I made them as directed. The only change I'll make next time is to decrease the butter (maybe by half) -- they were a bit greasy. Great idea, though, and would easily lend itself to variations with other veggies -- bell peppers would be good!

Reviewed On: Mar. 29, 2008

This recipe was alright. The cardamom tended to overrun the other flavors -- but in all fairness I don't tend to measure precisely and I may have been a bit heavy-handed with it. I added extra tomatoes and that helped to balance it out. If I make use this recipe again, I'll leave out the cardamom altogether, go ahead and add the tomatoes anyway, and maybe increase the cayenne a bit.

Reviewed On: Mar. 29, 2008

These are delicate and delightful! I've made them as written and they are tasty, but I prefer to leave out the vanilla and use two teaspoons of almond extract instead. Gorgeous. Also, for others like me who prefer to dirty only one bowl: It works perfectly well to mix the wet ingredients first, then pile the dry ingredients on top. You can gently stir the baking powder and baking soda into the flour with a fork -- then fold all of the ingredients together. You may want to knead the dough with your hands as it's rather flaky and a little hard to mix with a spatula/spoon/etc. Bakes up lovely, though!

Reviewed On: Mar. 29, 2008