Taste alone is 5 stars. That being said, I had considerable problems with the dough and it's stickiness. I followed the recipe to a "T", refrigerating the dough to allow better handling. I rolled the dough into balls with much difficulty - as i said before, sticky - and baked them for 10 minutes. They looked done, but they were not done "enough" as they fell within 5 minutes of cooling. I would suggest 15 minutes. At 15 minutes, they looked better - domed and while not "balls" as I hoped, significantly better than the saggy, craggy looking pitifuls I pulled out of the oven at 10 minutes. As for the glaze, I let the cookies cool and then applied it to each cookie with a pastry brush, sprinkling with decors as I went along. I actually ended up with much more glaze than needed.

Reviewed On: Dec. 22, 2008

These cookies don't stand a chance with our family ... we love them best hot from the oven. I've never tried the frosted version ... I don't get the chance to frost them. Also WONDERFUL with a cup of coffee. This recipe is a KEEPER. One tip: measure your flour by spooning into a cup, not cup into flour; cookies will be too dry measuring incorrectly.

Reviewed On: Oct. 28, 2007

This is an excellent recipe. I would caution anyone who makes it though to be sure and use EXACTLY the amount of shredded zucchini it calls for, as it is important for the moisture of the bread. Before one adds the zucchini, the dough is a little like playdough consistency. The second time I made this, I was shy of the 2 cups, and I definitely noticed the difference in the end product. It is a fantastic bread recipe, definitely a keeper.

Reviewed On: Jun. 14, 2004