Really delicious! The cookie isn't at all sweet, but it is buttery and crisp and really melts in your mouth like the name says. I can imagine them as a wonderful "tea party" cookie. However, for a Christmas cookie, it isn't ideal. I thought the icing would be something I could drizzle on and it would harden, but mine turned out very fluffy and buttercream-like and has to be spread.

Do not skimp on the chilling step, the dough will be very difficult to work with if it isn't cold enough. My finger was sticking every time I made an indentation. I varied the flavor of the dough by skipping the lemon zest and adding vanilla and almond extracts and using cherry filling. Really yummy, buttery but more tender than spritz. Sadly, not as good a texture after storage overnight.

Wow, I thought I invented this recipe, but I guess if it's good, lots of people come up with it! We're usually in a hurry to get dinner on the table when I make this, so I often use instant rice in the recipe. Just adjust the liquid and rice proportions to about equal amounts. Quick, easy, and tasty!

I grew up eating cookies similar to this, we called them "Aunt Edna's Sugar Cookies". Her recipe was slightly different, it calls for shortening rather than butter and uses confectioner's sugar for all of the sugar, not half granulated. When made this way, you get a cookie so airy and crisp it literally melts in your mouth.

Quite an easy recipe, but not a brilliant succcess with my dog (which surprised me, he's a greedy beast most of the time). I gave him one and he ate it but kind of looked at me like "have you got something better?" Later that evening we had some tummy issues, so I don't think I'll give him any more of these. We were going to give these to our doggie friends for Christmas presents, but maybe I'll try an alternate recipe.

This recipe is totally easy. I wouldn't call it "fudge" though, the texture isn't quite the same. It's lighter and smoother in texture than "real" fudge. I usually melt the chocolate and Eagle Brand on the stovetop instead of the microwave. I prefer 2 cups of dry roasted peanuts (unchopped) to the walnuts (family allergy). The whole 10.5 oz package of marshmallows can be added if you like. Use your biggest bowl for mixing and press firmly into the pan with waxed paper sprayed with non-stick spray.

Wonderful! I made two batches following the recipe exactly, one Merlot and one Chardonnay. Really tasty with cream cheese and crackers as the recipe author states. Also will be good as a glaze on roasts I think. I added a sprig of rosemary and some peppercorns to my Merlot jars and added some chopped candied ginger and sage to my Chardonnay jars. I used powdered pectin as listed and had no problem with it setting to a jelly consistency.

Made this for my diabetic dad by substituting fat free evaporated milk (instead of sweetened condensed) plus 2/3 cup of Splenda and 1/4 cup more egg substitute. It came out perfectly and I could NOT tell it wasn't regular pumpkin pie!

I've always had bad luck with pie crust, I think you have to make them all the time to have "the touch". Anyway, this crust wasn't any harder to work with than the all Crisco one I grew up making, and the flavor added by the butter is really nice.

Very yummy. I think the variance in reviews between liking it and saying it is too sharp and vinegary could be due to the quality of balsamic vinegar used. Good quality balsamic is so mild you can eat it straight off a spoon and it is almost sweet. Inexpensive balsamic might as well be plain white vinegar. So don't be thrifty on the vinegar quality, you'll only regret it.

Not very good. The caramel sauce was watery and painfully sweet and there was too much of it. The cake was also extremely sweet and not much else. I was disappointed, I've made other cakes/puddings this style and they've been good.

I won't downgrade my rating on this for my own blunder of overcooking. It still tasted really good, even though the asparagus was limp and shriveled insted of bright and crisp. The balsamic vinegar is an inspired addition (use GOOD balsamic, not the $3 a bottle kind).

Had a refusal to eat from DH on this one, he said he didn't like it at all. I thought the sauce was great (served it with rice) but the chicken just didn't work for me. The lemon flavor was there just enough to seem odd tasting but not enough to think "yum, lemon".

A great alternative to the breakfast casseroles that call for bread cubes! I prefer this much more. It is quiche-like and you can modify ingredients to your own taste. Don't undercook though.

Well, it IS high fiber, I'll give it that! And it is kind of growing on me as I snack on it. I added 1/4 teaspoon of cinnamon to the cereal before adding the honey mixture, which I think it really needed (it could probably stand even more) to give some flavor. I also used salted butter rather than vegetable oil. If you use oil, a dash of salt would help the flavor too. I followed the cooking times exactly and I think mine tastes like it was just on the edge of burning, so watch carefully.

I didn't like this for two main reasons. The flavor seemed to only be salt and the heat from the sausage (and I used mild sausage). And the zucchini turned into mushy yuck. When I first put it in the soup it was so fresh and pretty looking with nice texture. By serving time, flabby and Army green. (I should have known better. And I did put it in later in the cooking, but not late enough.) Many seem to have enjoyed this, so I guess this is just not the soup for me. It also seemed like WAY more than 8 servings!

This turned out pretty good. My cinnamon is really potent (Penzey's Chinese Cassia) so I reduced the measurement down to 1/2 teaspoon and I still think the cinnamon flavor was a little prominent for my taste. Didn't have any coffee liqueur, so I just used some cold coffee. Husband asked for seconds and my Mom was in the kitchen "cleaning up" the edges of the cake, so I guess they found it tasty. Served it with vanilla ice cream.

Ohhhh! I remember making these in home economics when I was in school! It definitely appealed to my young sweet tooth! Every once in a while I'll make a teeny batch with some leftover Eagle Brand. Not anything I'd serve to company, but they are one of those things that can satisfy a craving. (We didn't worry about letting the bread get dry and ate them warm and drippy with the sweetened condensed milk.)

I was not a fan of the curry powder (though I think I smelled it more than tasted it) it just didn't appeal to me with the rest of sweet citrusy flavor of the marinade. I patted the chicken dry and grilled the chicken breasts on the gas grill and they came out nice and moist with the outside nicely caramelized. Next time I think I'd try it with all lemon juice and no orange, and maybe garlic and dijon mustard.

I was happy with the result of this recipe (even though I didn't have any beer to use in the cooking liquid). I was concerned because some reviewers said it tasted like pot roast and I definitely didn't want pot roast! I used a sirloin tip and it wasn't "pot roasty" at all. I am sure that if you use chuck roast, you WILL get pot roast! DH liked it a lot, he doesn't like deli roast beef for French dip, so this is great. Was making this off the pantry shelf, so I used canned beef broth, dry Lipton onion soup (which I won't do again, it has a bitter overbearing taste!) and a package of au jus to make up for no beer. I'll buy the correct ingredients needed to try it per the recipe next time.