These are the bomb! I put the dry ingredients in a zip lock bag a week before the holiday to allow the spices to melt into the flour. Then I grind the cranberries, add the orange juice and orange zest. I freeze that, on Thanksgiving day I then assemble these so they are fresh out of the oven. We love these muffins. I always do a double batch and bake them in jumbo muffin tins. We really like them for breakfast with a simple omelet, too. THanks for sharing!!!!

Reviewed On: Dec. 2, 2009

These cookies are one of my favorite. Let me suggest the slivered almonds, they give the cookies a little added crunch and texture. There is no liqeur in the recipe as one reviewer mentioned. I was thrown by that and didn't make the cookies because I thought I had to have liqeur. The recipe clearly calls for instant espresso powder. I get a mexican variety at our local grocery. Love these and make them often!!!

Reviewed On: Dec. 2, 2009

These are perfect the way they are! I have been making them for years now, thanks for the fantastic recipe!!!

Reviewed On: Dec. 2, 2009