If your great-granny made these she was a saint. I wrangled the dough and added another several cups of flour while rolling it out. Also I added about 1/2 cup sugar to the dough before rolling. I think the sorta off taste is the sour cream. On the plus side, the finished cookies were delicious with a dusting of powdered sugar. I used Solo fillings in apricot and cherry. Taste good but too, too much trouble---I'm a bar cookie kind of baker---down and dirty and easy.

Reviewed On: Dec. 14, 2009

I make these every year. This year I had only the natural type pb and went ahead and used it, wary of the results. They were delish. I also baked them in my convection oven so I could make two trays at once. The cookies were a little flatter, not much, but very chewy and---I got done in half the time.

Reviewed On: Dec. 12, 2009

This is a really tasty side dish, we made it with baked ham. It makes a corn bread layer on top with a corn pudding bottom layer. Just what I was looking for. TIP: An 8x8 pan would be too small. I used a 7x11 baking dish and it was pretty full. Baked it almost one hour.

Reviewed On: Nov. 19, 2009