These were SO GOOD! I baked a batch for a Celiac's Group cookie exchange and they were a huge hit. I did swap half the white sugar for brown sugar. Otherwise, I stuck to the recipe. They were crispy on the edges and chewy inside- even ones that I froze to have later were amazing. MUCH better than your usual PB cookie.

Reviewed On: Dec. 12, 2009

I made this soup tonight with only a little variation- I used haf and half instead of cream, and used gluten-free flour (2 TBLS was plenty). And I didn't have cilantro so I used fresh parsley. It turned out perfectly. We loved the rich velvet flavor. I'll be making this soup again and again.

Reviewed On: Oct. 29, 2009