Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so bad but the madeleines were very airy, impossible to get them out the pan. We had to eat them out of the pan, spooning out anything we could get. It tasted ok, that wasn't the problem....just the fact that it was impossible to get them out and not at all the texture of what madeleines should be. Maybe it is just impossible to make them using pastry flour so if you are someone like me who only use pastry flour (whole grain soft wheat flour, high in fiber), do not try this recipe. Pastry flour always worked for my cakes and muffins, even cookies but I guess not for madeleine. Stick to all purpose flour and as everyone else recommends make sure you really butter and flour the pan. I thought I had done a pretty good job but apparently not!

Reviewed On: Jan. 20, 2007

This recipe turned out good. I didn't have parmesan cheese so I used mozarella and it turned out very good (not too strong of a cheese taste). The texture was great. I did add cream cheese though like someone recommended (1/2cup). I did use red onions and I found it to add a really nice taste to this dip. I realized too late that I forgot to put the lemon juice in it but it didn't seem to be a problem. Also I left the dip a little longer in the oven to give it a nice golden look. Next time maybe I will try adding some spinach. Thanks for the recipe!

Reviewed On: Jan. 1, 2007

I really wanted to make cookies today but didn't have many ingredients. I had to make half the recipe and used 2/4 of powdered sugar and 1/4 of regular sugar because that's all I had! Also I used pastry flour. I didn't have baking soda either so I just added a pinch of salt along with the baking powder. I also used an egg like many recommended. I didn't use cinnamon but I made a quick icing to put on the cookies and it was delicious! Well despite all the change of ingredients, these cookies turned out to be some of the best sugar cookies I have tried. What I love most about them is how easy they are to make and how quickly they can be ready! I was able to use small cookie cutters even to make a variety of shapes. Thank you so much for sharing this recipe. I am so glad I found such an easy butter/sugar cookies. They are so soft which is always difficult to achieve for me! Next time I'll make sure to have all my ingredients though to see if they can be even better!

Reviewed On: Oct. 25, 2006