SIMPLY THE BEST!!! I followed the recipe to a T and they were awesome! Still soft and chewy a few days later. Mine spread a bit and wound up pretty thin. I might refrigerate the dough for an hour next time to minimize the spreading. They taste great though and cracked beautifully. My husband thought they were store bought they were so good. Will definitely make this again any time I am hankering for a real sugar cookie!

Excellent!! What surprised me was how quick and easy it was to make. Definitely will make again!

Delicious!! I only used 1/2 tsp of salt and it tasted fine to me. Will definitely make again.

Tastes EXACTLY like the honey mustard sauce you get in restaurants except it's better because it is fresh. Thanks so much for sharing. It's a keeper!

WOW! So simple and yet sooo good. I used cajun seasoning instead of salt. Delicious!!!

I've grown up with fried cauliflower. My grandma made it, my mom made it and now I make it. We always make it with Progresso Italian breadcrumbs. Delicious!!!

FAB! I'm from New Orleans and was very impressed. Only thing, I might omit the mushrooms next time. They turned the sauce brown. I can't think of any cajun dishes that have mushrooms in 'em! Will definitely make again though. It was delicious!

I made only half the icing but added 6 tsp of cherry juice to it and 2 tbsp of cherry juice to the batter. The cookies came out with a definite cherry-chocolate flavor. These are very pretty and delicious too!

Great cookies! Very much like a brownie in taste and quite chewy as well. I coated my cookies in a lot of powdered sugar and also baked on the 2nd highest rack in the oven as suggested by others. I was able to make about 54 cookies. They's so pretty too!

This recipe is fabulous! Only added about a tbsp of Worcestshire sauce. Also note, these burgers do not shrink like beef burgers do so make the patties the exact size that you want to eat them at.

Delicious! Used 1/2 brown sugar and 1/2 white sugar and brown sugar in the crust as suggested by others. I used a 10x15 jelly roll pan with baking paper and it didn't spill over or stick. I had a little less than 1.5 cups of corn syrup so that probably helped it not to spill over. Would make again definitely but I don't think that it will stop me making pecan pies altogether!

Definitely add the sugar to the milk not the milk to the sugar!! It is very hard to mix if you add the milk to the sugar all at once. Great taste though. Will definitely use this recipe again.

Delicious and still soft after a few days. These aren't very sweet sugar cookies but are great as long as you frost them. Also, followed the advice of removing the excess dough from around the cutouts instead of removing the shapes themselves. Best advice ever!! I will definitely use this recipe again.

I made the mistake of baking them about 25 minutes on the second baking and they turned out like DUST! I didn't lower the temperature of the oven though. I baked the recipe again and followed the timings exactly and they were DELICIOUS! Only thing is, they definitely aren't as hard/dry as biscotti usually are. I will try experimenting again to get them drier to see which ones I prefer. They are great as they are though (and still dunkable!)

HOLY COW! Great cookies, great taste, great consistency. I followed the recipe exactly. Thanks for the recipe. It's definitely a keeper!

I thought these were a bit dense and heavy for a muffin. I think I prefer the lemon poppyseed variety instead...Definitely only make a 1/2 of the topping or even less. It makes so much!

I must have done something wrong. Mine came out really heavy and tasted terrible. I know I should have baked them for longer, perhaps that was the problem. I tried a different recipe ("Madeleines II") and had great results with that recipe.

PERFECT! I can't stop eating them. They are soooo good. Just be sure to grease and flour your pan generously. I used shortening to grease as recommended by another reviewer. Also, this recipe requires at least 10 minutes of mixing with the electric mixer but they are worth the effort. Thanks for a great recipe!

So easy to make. I prefer less sugar though. I thought they were wayyy too sweet. Instead of sprinkling with 1/2 cup of sugar, I think 1/4 cup suits me fine. Also, if you cook at a lower temperature for longer (375/350), you get bigger, puffier pastries.

PACKED WITH FLAVOR! I followed the recipe nearly to a T except I used Italian seasoned bread crumbs, 1 tbsp of rosemary instead of 1.5, 2 cloves of garlic instead of 1 and only 1/4 tsp of salt. If you are using seasoned breadcrumbs, I think you can omit the salt altogether. I didn't pre-cook the onions - I just made sure to cut them finely. They were fine in the end. I cooked it for 1.5 hours. The bottom part of it was a bit mushy (hence the 4 stars) so I probably could have cooked it a bit longer. I noticed that it seemed to firm up over time after it came out of the oven. Since it had a fantastic flavor, I will try this recipe again with more modifications to see if I can get the consistency right.