I just tried this recipe on steak. It works so well. We had a sirloin steak and poked it with a fork both sides. I marinaded it for 2 1/2 hrs., and it came out so juicy that you didn't even need steak sauce. The well done pieces also came out tasty that my son who prefers chicken and doesn't really like steak, loved this one. The steaks that were not even cooked with a sear, came out delicious. I will next time try not to get too much marinade in the pan, so that I can get a sear. The last steak had a sear and my oldest son was exceptionally pleased. I got so many thank you for cooking, and it was so easy.

Reviewed On: Jan. 12, 2011

I would like to give this recipe a 4/5, but I'm rounding up because this cookie has a unusually nice flavor. Unusual, due to when you bite into it, you wonder what spice is in this cookie. If I hadn't made it I would have never guessed. I could tell it had cinnamon, but not pepper. I took my son to Concordia University in Irvin, and they served this cookie. I've never tasted it before. I had to find the recipe. I only ate one, and was examining it closely. Months later, I thought, this is a christian college, with many Lutherans. Lutherans started out in Germany, so lets try a German cookie. I've made others but this is the one. I'm not sure it's exact, because of what others said about them spreading, I used 1tsp baking soda. The batter was too sticky, so I used a little oatmeal to thicken it, next time I will try more flour. They did not over spread. They are a crisp cookie on the edges, and has a chewy center. I rolled them into a ball and flattened slightly to get more of a uniform shape. I was suprised these cookies did not need butter/fat. That is why you have to spray the pan with pam, or lightly grease. I left out the raisins, for the cookie I experienced at the college did not have raisins. I really like these cookies, and will make them again, so I guess they really deserve 5/5 after all. I will have to tweek it with a little more flour next time, so they won't stick to my hands. Thanks for the mystery cookie recipe I've been looking for.

Reviewed On: Apr. 17, 2010

These cookies are very good. The almond extract makes them taste more special. I bought a pan that is specifically made to have a stick in it. I used some pam spray, and the key to get them out in one piece is to go around the edges when it is warm, and not wait until they are too cool to take them out. They also looked good without a stick. I bought the white icing in a tube, and all the supplies I needed at Michaels craft store. My husband and son's thought they were awsome. You can use Royal icing, if you want to make the icing youself. I made these at spring time, right around Easter. They make any Easter basket look super special.

Reviewed On: Mar. 20, 2010