These cookies are perfect as the recipe is written. In fact, being my favorite holiday cookie, I was delighted to find this recipe because my grocery store ran out of these holiday favorites weeks before Christmas. I didn't use the peppermint candy canes because I desired the original recipe, but I will try the peppermint the next time I make these. I did only one thing that was not in accordance with the recipe, I made my cookies just a smidgeon larger than the recipe called for, which meant a "three bite" cookie. These are so delicate, I would make them no larger than one tablespoon before making into a ball. A giant thank you for such a fantastic recipe.

Reviewed On: Dec. 28, 2009

It's crazy how quick and easy this recipe is. I used my coated cast iron pot and added the sugar and popcorn simultaneously after the three kernal test. Once popped I topped with popcorn salt and stirred around, but I think I'll use black truffle salt for a special treat the next time, and will definately experiment with flavored sugars!! Easy, fun and very inexpensive. Thanks!!

Reviewed On: Dec. 1, 2009

This was the yummiest of yummy! Made for hubby's birthday cake, not knowing what to expect, but tired of the usual yellow cake and buttercream frosting. I used a silicone bundt pan, and after one hour, took out of oven and inserted a wooden skewer that came out very wet. Being afraid that this had not cooked entirely, I put back in the oven for another 15 minutes, which was a big mistake. It was thoroughly cooked, and in fact, more than golden brown. The salvation was the glaze, and oh it is so delish!!! I inserted many holes in the cake before glazing, and oh, it was so moist!!! This was the true secret. Tons of holes and do not overcook! Thanks for the great recipe.

Reviewed On: Apr. 12, 2009