Really good flavor with these cookies. I used 3/4 cup brown sugar instead of white sugar. For the baking I would recommend the following: I put the dough in the fridge for 24 hours. I then rolled the down out in between two sheets of parchment paper. The refrigeration and parchment prevent any stickiness. I also baked the cookies on parchment. My first batch got completely stuck to the baking sheet, so the parchment paper really help with the next batch.

Reviewed On: Aug. 2, 2007

Cheap, easy, quick prep and delicious!

Reviewed On: Jul. 14, 2007

I thought the vinegar made the potatoes mussy and gross. I wish I could have just skipped the vinegar/mustard mixture.

Reviewed On: Jul. 12, 2007