This is a great recipe! I am glad I read other reviews first, though, as the larger pan recommendation for mixing the sugar and gelatin mix was really important! I got a little confused with the word 'stiff' in the instructions for the consistency for the final mixing. It made me think it would be more like a cookie dough or something. It actually is more like a very thick frosting - or, more appropriately, marshmallow creme!! ;^D Well worth the effort - I will definitely make these again. Next time, I'll try peppermint.

Reviewed On: Dec. 15, 2009

This is a wonderful cookie recipe. A great light cookie with good flavor. I couldn't find frozen cranberries, so I used dried and soaked them for about 30 minutes in a half/half mixture of orange juice and brandy. I dusted the finished cookie while still a bit warm with powdered sugar. I call them Winter Cranberry Cookies! I might try them next with the fresh cranberries, but I'm wondering if they soften up if not cooked first - will look for others comments about this.

Reviewed On: Dec. 22, 2008

I really enjoyed this recipe. Since I've never made pineapple upside down cake before, I rated it a 4 instead of a 5 (since I didn't have something to compare it to). But it was really good. I did make a couple of changes - I used peaches instead. Yummm! I also used vanilla instead of almond, but next time I'll try the almond to compare. The other thing I did was use a cake pan instead of a skillet. The batter was a little too much for the pan, and it spilled over a bit (luckily, I used a cookie sheet under it!). So I would recommend using the skillet as recipe called for, or a larger pan. The texture of my cake reminded me of a macaroon cookie - kind of crunchy on the outside edges and spongy in side. I liked that, but don't know whether it was supposed to be like that or not for sure. Maybe the way you fold the egg yolks into the egg whites makes a difference in the final texture. Duno. Will make it again and see if it comes out the same. But again, I really liked the taste of this recipe!

Reviewed On: Sep. 12, 2008