This is probably one of the best cut-out cookie dough I've ever worked with. The finished product held it's shape and puffed up nicely. The only downfall this cookie has is the lack of sweetness. But otherwise it is soft, melts in your mouth, mmm mmm. It's a good thing the frosting I made compensated for the lack of sweetness in the cookie itself. I also made this dough ahead of time, maybe a few weeks ahead. Rolled it into a log, wrapped it tightly in wax paper and stored in a ziplock bag. I thawed it 3/4 way before I started working with it. Very good dough, very good cookie. I will try this recipe again and probably put more sugar in next time. Thanks for Sharing!

This icing was delicious but quite sweet (which is probably my fault, I added in more sugar), but which helped balance out the cookies I used them on perfectly. I used this recipe to Sour Cream Cut-Outs (recipe also on this site) and I used hot milk instead of water. I found had no problem with the frosting except it was too much of a glaze-like consistency for my liking and I was hoping to spread this on the cookie, not dip the cookies in them. I added a bit extra powdered sugar and decided I would glaze after all. The frosting dried nicely, soft on the inside, semi-soft crust. Thanks for sharing your recipe

Delicious and chocolaty cake. I used milk instead of water though. This cake rose quite a bit while it baked and then fell right back down. As per another reviewer's advice I made this cake a few days in advance of serving. The cake practically melted in my mouth. Delicious. Thanks.

Oh my, these turned out very yummy. The dough had a wonderful aroma. They were melt-in-your-mouth delicious and the frosting really makes these cookies even more addictive and compliments the cookie perfectly. I love that this was an easy recipe to whip up. I made the frosting ahead of time following the directions to a T. I found it was a bit too runny so I left it to sit while the cookies baked up and cooled. By the time I was ready to frost, the consistency was a bit harder but perfect. Kinda like a sugar cookie frosting, soft on the inside with a semi-soft crust on top. I decorated mine with Christmas sprinkles and they looked so festive. Thanks for sharing!

Wow, these are great! I can't keep my hands out of it. Like others I did use one whole egg white and I found the cinnamon to be only slightly present (for my taste buds anyway) So I will probably add extra cinnamon next time. I also sprinkled on some brown sugar before putting it to bake. For easy removal I lined my sheet with parchment paper. Worked like a charm. If this recipe is addictive like this (without the extra cinnamon) it surely is a 5 star recipe.

This cookie turned out tasting like I hope it would. There was a cookie my mum loved when I was a kid and these tasted just like them. The taste is 5 stars, but I am giving this recipe 4 stars for a couple reasons - 1. I made the dough yesterday and refrigerated overnight and when I took it out it seemed perfect to roll...boy was I wrong, it got soft so quick! I had to add quite a bit of extra flour while rolling and 2. Sure, I've never made browned butter frosting before, but the consistency bugged me and every time I added in a little water the butter seemed to separate from the rest of the icing, so I added in a bit of extra sugar and finally got a consistency I thought was just okay. The cookies baked up perfectly but be careful when handling - they are fragile. I broke a couple! I also got more than 18 cookies from the dough and made some buttercream for the extras. The recipe using the browned butter frosting definitely tastes like the store-bought cookies I knew. The jam definitely makes this cookie. It is a good recipe and I just might make it again. I kinda wished they turned out prettier because I wanted to put them on my Christmas tray this year. Maybe the next batch will be easier. Thanks for sharing.

Who knew something this quick and easy to make could be so good?! I did use graham crackers for my base though and milk chocolate since it was what I had on hand. The toffee mixture cooked up perfectly in the microwave. As long as you follow the instructions, there's no way you can go wrong with this one. But I did find I had to double the toffee mixture and initially some of it did seep under my graham crackers but it did not make the crackers soggy or anything bad. Very good, very delicious. I sprinkled with Christmas sprinkles to be festive and it looked so pretty. Thanks for sharing!

This was a delicious chicken. I wanted something quick and easy to have with potato salad and fried rice and this fit the bill perfectly. I used skinless chicken pieces because it's what I had on hand and I did pre-marinate my chicken in a herb mix before coating and baking - but changed nothing else. For some who said the garlic burnt or the chicken got too brown, etc. You need to turn and baste the chicken during cooking. I did this almost every 5 minutes and it turned out great. I am not accustomed to broiling my meat and it surprised me how well it cooked up and quickly too. Upon starting I thought it might need more time, but 20 minutes was enough. I will make again. Thanks.

MMM this was delicious! Had good flavour and the meat was moist. I really enjoyed eating this and served it with a cold pasta salad at the side. Thanks for sharing, will be making often.

MMM what a wonderful cake. The cake and icing complimented each other perfectly. I followed the recipe as is and the cake came out moist and chocolaty while the icing was surprisingly not as sweet as it looks, with a peanut butter taste which reminds me of the middle of a Reese's cup somewhat. Yummy! I did opt to leave out the finely chopped nuts as garnish cause I knew I wouldn't enjoy it like that. I also made this into a three layer cake, dividing batter evenly among my pans. I found that I did not need to add any milk to get a spreadable consistency on my frosting as well. Thanks for the recipe, it was delightful.

Yummy! This is a wonderful change from plain rice. I do use brown rice though, but that was the only change I made to this recipe. Very fragrant while cooking. It made a great side for Yummy Honey Chicken Kabobs (recipe also on this site) and I may try half chicken broth next time suggested in the intro for even more flavour. Thanks for sharing!

I made the recipe as is and it was okay, but extremely sweet, crumbly after it chilled (which surprised me a bit because the consistency was nowhere near crumbly before I chilled it) but it still turned out melt in your mouth. I wish I did follow the other reviewers advice to get a more creamy fudge. This is a good base recipe to start with, but it definitely needs the adjustments to make it 5 star. Thanks for sharing.

I've read many times where people say this is their favourite recipe (on the Recipe Exchange) and I can see why. These cookies are awesome! I left out the nuts because I am not a fan of nuts in my chocolate chip cookies. I bit into one while it was still warm, mmm - what else can I say. Delish! Thanks for the recipe.

I enjoyed this recipe lots and have to admit it took just a bit more work than I anticipated. The filling was scrumptious but only 4 stars because I never had marjolaine before so not sure if it supposed to be like this. After refrigerating for 3 hours part of the puff pastry was getting a bit soft (which was something I thought may happen but was hoping for it to remain crisp) and I wasn't too pleased with that. Overall this was very delicious, yummy. Thanks for sharing.

I enjoyed this very much, but do agree that the wing sauce needs to be upped a bit. But then again I love heat. I added extra wing sauce on my finished sandwich. I also pre-marinated and grilled some chicken then shredded it, instead of using rotisserie chicken, so this definitely made it more flavourful. I left out the bell peppers cause I had none but do plan on trying them the next time around. Good recipe and combination of ingredients. Thanks for posting.

I had a block of FF cream cheese and I had no idea what to do with, so I was very happy when I stumbled across this recipe. It does live up to it's name, very creamy, perfectly chocolaty but not decadently so - which is fine because you still feel like you are indulging. I made this using a springform pan because I made my own cookie crust and it came out looking beautiful. The batter had me worried for a while because it seemed so runny but it set up perfectly! I didn't even need to thaw it before cutting. I didn't use the sucralose sweetener (cause I had none) and used all sugar to replace it. Great recipe for something fat-free. Thanks.

I wanted something quick and easy. It is very creamy for sure, but it could definitely use more vanilla flavour to it. Like others I found this tasted a lot like sweetened cream. I am happy I only made half the recipe and will probably use it in milkshakes instead of just eating it as I originally intended.

I was in the mood for pralines and decided upon this recipe. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth delicious. Very sweet of course too. I have a gas stove so I started off with low heat like the recipe said and kept it there for the whole recipe - basically from fear that it'd burn and not turn out well if I turned up the heat (like I said, not an experienced candy maker yet) It sure took a while to get to 240F like this but the end result was worth it. I will definitely make this recipe again, daring to venture into turning up the heat next time as the recipe states. I also toasted my pecans. Thanks so much for sharing!

I pre-marinated my shrimp in a simple mixture of black pepper and cayenne pepper, then wrapped them (but I did not use whole bacon strips, only half strip per shrimp) and grilled on my George Foreman. They turned out delicious! I dipped in a mixture of ketchup, honey and pepper sauce and served with fried rice. Next time I'm going to just eat these as an appetizer because they were so good I almost forgot about the rice! Thanks for an absolutely delicious recipe.

I cut the recipe down to make less servings because I wanted to do a "test batch" and I am glad I did this. Like other reviewers I had butter pooled at the top which I had to pour off. I didn't read the reviews the first time but came back and made a 2nd test batch and still got butter at the top which I had to pour off - again. I was not pleased with this result at all. The end result did harden up and tasted good but while chewing on this toffee it melts but also leaves a hard bit of toffee in your mouth at the end. Also I have a major sweet tooth and after eating a piece of this, even I felt it was a bit too sugary but the good part was it still kept calling me back for more anyway. I will try a different recipe cause I just don't like this pool of butter at the top.