Not bad at all. The cloves weren't overwhelming for me as some reviewers complained, but I really like spicy gingerbread cookies. I swapped spiced rum for the water, which I really enjoyed. The flavor of these cookies was excellent, and the texture was nice and soft. I flattened them a bit as instructed, and they came out of the oven absolutely beautiful, but they flattened quite a bit while cooling - as flat as a ginger snap, though they somehow maintained their softness. Odd. I'll likely make these again, but I'd love to figure out how to make them less flat. I don't want "dough balls" as other reviewers complained of, but I'd like something with a little volume. Thanks for the recipe.

Reviewed On: Sep. 27, 2009

Amazing!! I swore by the Toll House recipe for years, but these are so much better. This is now my go-to cookie recipe! To the person who was confused by the pudding mix - add the powder to the butter and sugar mixture. No need to cook in advance.

Reviewed On: Sep. 23, 2009

Excellent idea. I drizzled with garlic infused olive oil and added cherry tomatoes and juice from 1/2 a lemon. Huge hit at my cocktail party last night. Be sure to enjoy when it's hot, as the feta hardens back up as it cools.

Reviewed On: Sep. 12, 2009