Sorry, but definitely not a keeper recipe. I would classify this cookie as a "sinker". Just made these last night because I'm trying to find a recipe that is similar to my Grandmother's sugar cookies. Was sadly mistaken. These cookies are more like biscuits than cookies - bland and dense. In working with the dough, it was extremely sticky while trying to spoon onto cookie sheets even though I had refrigerated it for a few hours. Secondly, you absolutely MUST spray the cookie pans or else be prepared to scrub pans. After the first bland batch, I increased the amount of cinnamon/sugar toping by 3X's. That at least helped to sweeten it up a bit. Was surprised at how bland these cookies taste once baked since the raw dough was decent to taste. If you do try to bake these, you may want to add another layer of flavor like almond or maple. Back to looking for a sugar cookie recipe that is closer to the awesome flavor of my Grandma's. Am happy to accept recipe suggestions!

Reviewed On: Nov. 9, 2009

I'm spoiled having grown up in a household where Grandma spent an entire two days making a vat of homemade spaghetti sauce. This recipe is OK for a quick fix - but nothing beats slow cooked Italian perfection when there is ample time (but who has ample time these days?). Was pleased with the flavor considering the short cooking time - which us busy moms LOVE. Can't make meatballs though without the classic combo of the three meats - ground beef (at least 85% fat), ground pork and ground veal. Makes SUCH a huge difference in the texture, taste and consistency of the meatballs. I also increased the amount of parm cheese (used fresh grated)along with some home grown basil. Thanks for the quick dinner fix! Was really ready in 1/2 hour...

Reviewed On: Sep. 5, 2009

Tried this recipe which I found to be a bit bland and soggy. Depending on your taste for more zest - you may like to substitute dijon mustard. Also, I ALWAYS use panko crumbs now as they are so much lighter and crispier (found in the Asian food section at the market). Bought fresh crab from the store and made the following adjustments on the next round. I also added a bit of lemon juice, soy sauce, and hot sauce for flavor. Mix all of the wet ingredients together first then carefully mix in crab so that it doesn't break into small pieces. Excellent!

Reviewed On: Aug. 14, 2009