This is amazingly good! The only substitution that I made was using dried cranberries in place of raisins, as my husband and I aren't fond of the latter. It's wonderfully moist, deliciously fragrant while baking, and tastes even better the next day when the flavors have had a chance to marry. Next time I'm definitely making a double batch!

Reviewed On: Oct. 15, 2010

I was disappointed on the first attempt - the finished product seemed tough and dry. It may have been the fault of the ground pork I used - packaged, right from the meat case. It may have been too lean, and was ground fairly coarsely. I'm going to try it again, but ask the butcher for double ground pork that's not too lean. Spices were a flavorful combination, but I would probably use about one and a half times the spice mix per pound of meat than what's called for in the recipe (we like a bit more robust seasoning than many folks). First time a disappointment, but will definitely try again.

Reviewed On: Jun. 28, 2009

I've never made spritz before but wanted to try something different this year. Armed with a new cookie press, I went to work with this recipe yesterday, and I'm wondering why I didn't work up the courage to do these years ago! The only change I made to the recipe was to substitute lemon extract for the almond extract called for. The recipe came together quicly and easily, and the dough popped out of the press wonderfully. Cookies held their shape, with a baking time of six minutes. The flavor is "just right" and it's hard to stop nibbling them. Will definitely make these again and again in the future and plan to experiment with different extracts (orange intrigues me!). Thanks so much for this recipe.

Reviewed On: Dec. 22, 2008