I have made these twice now. The finished product is what I would consider the perfect Sugar Cookie. It's a beautiful white base for decoration but perfectly golden brown on the bottom for a little crunch. The only small qualm I have with the recipe is that these cookies (both times I made them) were not ready to be handled after one hour of chilling. If you are planning to make these, I recommend you chill them for at least 3 hours if you can't overnight.

Reviewed On: Jul. 18, 2010

This is my new Chocolate Chip Cookie recipe. I used less shredded chocolate (1 oz) and less chips (1.5 cups) and it was plenty Chocolaty to me. I am giving it five stars for the build up of the cookie. I feel like the chocolate can be left to the baker's taste. But with the amounts I used, you could tell they were different (with the shredded chocolate) but not over the top, as might have been the case with the recommended amount. I'll certainly try that some time just to taste it but this is a great base recipe.

Reviewed On: Jun. 23, 2010

You know, I'm sad to say that this wasn't my favorite. I had high hopes for this as my first pound cake and I won't blame the recipe as it could have easily been something that I did. When the cake came out it was GORGEOUS. I was very pleased. But when we cut into it, it was so very thick. I think maybe a little less cream cheese? I'm not sure and will most likely try another recipe first but I did like another reviewer did and added raspberries in the middle - saved it, in my opinion. I would recommend giving the recipe a shot but it didn't work for me.

Reviewed On: Jun. 23, 2010