My advice is to brush the glaze on with a pastry brush so it doesn't overpower the more subtle bread. Other than that, this is perfect the way it is.

Reviewed On: Nov. 21, 2009

My cookies didn't look like the picture at all. They weren't round, they weren't fluffy, they ran all over the plate like a puddle and sort of cooked together, and as a final insult, they didn't want to let go of the pan. The little bits I managed to hack off tasted great, but the rest just stuck to the pan, staring at me. For a more patient cook, this must have been lovely.

Reviewed On: Nov. 20, 2009

This is an excellent, but extremely rich, recipe. I loved this, but my husband is Italian and he thought the flavor was too much. I suspect this was in my choice of julienne de bacon, which was extremely powerful. Next time, I'll try to leave this and the cream out to see if it is less rich.

Reviewed On: Nov. 19, 2009