Its so easy not much to critique. I used almost a whole jar 18 oz of seedless raspberry jam. (about 2 cups) I also included the lemon juice as directed by other reviewers and that change seriously makes this dish great, because it really needs the acid to combat the butter. I also drizzed cream cheese frosting (from this site) on the top. Very good, very easy.

Reviewed On: Dec. 5, 2009

This is a great recipe and heres a few tips. 1. I didnt want to use cloves so I didnt, no biggie, recipe still works. 2. I didnt have any butter flavored crisco, no biggie, substituted regular crisco in place of butter flavor, recipe still works. Also used the recommended about of real butter. 3. I refridgerated the dough before cooking 4. Theres a review on the first page from someone that ended up with cookies that fell apart, that almost caused me to question the baking time. DONT. If you follow the recipe, and chill the dough, 10-11 minutes is plenty of time. You really dont need these cookies browned. 5. I use insulated cookie sheets, for me, these always turn out the best cookies without burning the bottoms.

Reviewed On: Nov. 25, 2009

I used this recipe together with another recipe I had to create a soup. I also made changes as usual. You really cant mess up these soups. I added extra things I just had in the pantry and fridge, in addition to the items listed in the recipe. For example, I added, half a jalapeno, piece of green pepper, can of cheddar soup, couple red potatoes in addition to the baking ones, chipotle hot pepper sauce, plop of cream cheese, plop of ricotta cheese, and some sour cream. All this to get rid of things I had in the fridge. The large pot was full to the rim. I love spooning it over torn up pieces of croissants or sprinkling with canned fried onions. I didnt include amounts because you can truly just eyeball extras. You can freeze this type of soup as well. Experiment and have fun. Its a great soup base.

Reviewed On: Oct. 25, 2009