I didn't have the onion and used onion powder instead, used red cooking wine in place of red wine. I used canned plum tomatos and pureed the ingredients. It seemed to have a really nice flavor before mussels added. But as the mussels cooked, the sauce thinned and lost flavor. I imagine not using the onion & real red wine made a difference in the flavor. I prefer a white wine base with garlic instead of tomatoe/red wine base.

Reviewed On: Jan. 1, 2007

The only changes I made were as other members suggested: I baked 15 mins longer and didn't turn oven temp. up as jam needs time to set, I used a sweet jam - Smuckers Rasberry Jam, I used a sandwich baggie filled with jam and cut a small hole in corner to fill the thumbprint (my thumb is small so I presses deeper bigger dents because I love LOTS of jam - I pressed too hard and some of the cookies stuck to the pan). This recipe is a perfect amount for 2 people homes like mine. These cookies are exacty the way I remember them!! Thank you C. Keith for this classic cookie recipe!

Reviewed On: Dec. 27, 2006

AMAZING!!! This will be a huge success at this years family Christmas Supper, and I'm sure a new tradion has been created!! I did as others suggested: cut squash in half then removed the seeds and baked in oven until soft, pureed the scooped out squash and the remaining ingredients in the blender, used 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, I didn't put the sweet topping on it I was inspired by the member who used pecans instead - I used almond slices (left over from making Chocolate Almond Bark!). I doubled the recipe and put in a larger glass baking dish - lowering my oven temp to 380 degrees.

Reviewed On: Dec. 25, 2006