These were awesome! and so versatile! You could add so many different fillings and they'd still be delicious. The cookie itself goes from lightly brown to burnt in seconds so keep a close eye on them.

Reviewed On: Aug. 10, 2009

No complaints about these blondies, very sweet, very moist. I like mine a bit gooey so I removed a tad early. A note for those afraid of butter, there is a noticeably large amount in this recipe, cutting down probably wouldn't hurt... but wasn't enough to seriously bother me.

Reviewed On: Aug. 10, 2009

The only thing I would change about this recipe is the sweetness, if you plan to use it for a fruit or chocolate pie, I would recommend adding more sugar or your choice of sweetener, the crust tastes great, has a wonderful texture and is very easy to work with (with floured hands) and would also make an awesome pot pie, or meat pie crust. However needs just a bit more sugar for dessert pies.

Reviewed On: Aug. 10, 2009