I used vegetarian vegetable stock instead of chicken broth because I wanted my vegetarian guests to be able to partake. I just wanted to let others know that the recipe is still good with this change. I will make this often, and I will try it with the chicken broth next time.

Reviewed On: Dec. 16, 2008

I have lived in New Englad all my life and got tired of spending top dollar at specialty food shops to buy this delicious snack. I made a few modifications to try to copy the recipe that I am familiar with; I omitted the onion and used red pepper relish instead of pickle relish. With these two modifications, the dip was exactly what I am used to for New England Bean Dip. For a while I had been reticent to try a mayonnaise-based recipe because the dip doesn't have a mayo flavor at all, but I am glad I finally gave it a try. Thanks for sharing the recipe!

Reviewed On: Apr. 9, 2008

I made these with my 4 y.o. nephew and my boyfriend. We followed the advice of others and used 0.75 cups of white sugar and 1.25 cups of brown sugar, and we omitted the nuts because my nephew does not like them. I cooked them for about 13 minutes on a non-insulated cookie sheet. I got 29 cookies out of the batter to give you an idea of the size. I took them out and let them sit for two minutes before moving them to a cooling rack. They didn't look golden brown, but they were definitely done. My nephew and I gave them 5 stars, but my boyfriend only gave them 4 stars because of the missing nuts. Since we chose to leave them out, I went ahead and gave the recipe the five stars :)

Reviewed On: Feb. 10, 2008