i used butter instead of margarine, and doubled all the spices except for the cloves, which i increased by only 50%. the dough is definitely soft, but i chilled it and rolled it between pieces of waxed paper...and i'd say these are pretty great! they have a different texture than most gingerbread- they don't have that thick cakey crumb, instead, they have that denseness of any recipe with a large volume of humectant...i don't know that i can explain it very well...a crisp chewiness around the edges like melted, then hardened marshmallow. anyhow- great with royal icing! note that they're quite spicy if you double/1.5x all the spices-- and i highly recommend it! :-) recipe update: i added another scant 1/4 cup sifted flour and they're perfect for me :-)

Reviewed On: Nov. 27, 2009

These are great :-) No changes except I added chocolate chunks and a bit of extra cocoa (also, remember that brownies are at their best the next day). Very fudge-y!

Reviewed On: Apr. 11, 2009

This is a very good cheesecake! Having not read the review that reassures that the amount of cookie dough is just right, I chickened out, and used only half (it does seem like quite a lot!). I will definitely use all of the cookie dough next time. I used a graham cracker/pecan/brown sugar crust. Thanks for the recipe!

Reviewed On: Feb. 21, 2009