I thought these would be complex and tasty, but they were overwhelmingly alcoholic tasting and they got stale quickly, even though they were stored in an airtight container. Even fresh the texture was weird, almost spongy. The glaze was hard to work with, and the butter wanted to seperate. These were the first cookies I have ever made that nobody wanted to eat and I ended up throwing most of them out. I think that with some serious overhauling this could be a good recipe but the proportions are all wrong and the liquor should definately be left out of the glaze.

Reviewed On: Dec. 8, 2009

Pretty disappointing...I am not a margarine fan and the oily flavor and texture it gave these seemed overwhelming. I also usually underbake my cookies because we like them very soft, but even cooking these for the full 10 min they were still raw in the middle but almost hard on the outside. I also tripled the spice since we like things very ginger-y, and I think without doing that they would have been really bland. The dough was impossible to work with no matter how long I chilled them, and compared to other recipes these were, well, horrible.

Reviewed On: Dec. 8, 2009

These are great... I added 1/2 cup more flour since I'm at altitude and wanted a softer cookie. Also added a drop or two more mint since I love the flavor, cooked for 9 minutes and they turned out PERFECT. I think 12-15 minutes would have been WAY too long. They have a nice semi-crispy texture (on the outside) and will hopefully stay soft tomorrow as well. Thanks!

Reviewed On: Nov. 30, 2009