I have made this recipe a few times from a store cookie magazine. The 2 major differences are as follows: 1. The magazine recipe also calls for 1 Tbs. milk 2. The magazine recipe yields 32 cookies. This is only significant because it helps me to pre-portion both the dough and the filling by constantly dividing the lump into equal halves. (One lump gets cut into 2 equal smaller lumps. Cut again into 4 equal smaller yet lumps, and so on.) Use the same dividing technique with both the dough and filling. I then roll the 32 portions and leave them in the fridge until I can get back to them. This way there's never extra chocolate dough or PB filling left over at the end.

Reviewed On: Dec. 10, 2009

I had to add a touch more milk, but it still turned out beautifully. Used orange extract instead of almond and loved it!

Reviewed On: May 29, 2009

easy and delicious

Reviewed On: May 29, 2009