This is EXCELLENT! I made the dough yesterday and chilled it overnight. I used an extra teaspoon of vanilla to intesify the vanilla flavor, the remainder of the recipe I followed exactly. I kept the dough in the fridge as I took out sections to roll. I rolled out the sections of dough on parchment (stuck a tiny bit of dough to a cutting board then parchment on top, helps to keep it in place) powder sugared the parchment lightly and the rolling pin. It rolled out easily and very smooth. I transferred cut outs to parchment lined baking sheet and decorated with colored sugar. I then put the whole sheet back in the refrigerator for about 10 minutes. I baked one sheet at a time at 350(convection setting)for 5 minutes and then turned them around for another 5. I let them cool on a wire rack and transferred them to a storage container. They are perfect! Lightly golden brown, soft on middle slighty crisp on the outside. I love love love this recipe!!!

Reviewed On: Feb. 14, 2009

So good! I used the suggestion of another reviewer and put the liquid smoke/dry rub on the night before. The brisket was so tender. I will make this again but with one change, I will use about half as much cayenne pepper. This is just a personal preference.

Reviewed On: Sep. 22, 2008

So yummy! They were gobbled up in minutes and requested again by all. I served them with a honey mustard dipping sauce. I took the reccomendation of coating the bacon in the brown sugar and then wrapping the smokie.

Reviewed On: Jul. 8, 2008