Out standing recipe! The only change I made was to use whole roasted salted cashews which I coarsely chopped instead of dry roasted nuts. The amount of nuts specified in the recipe is perfect. Total cook time in my microwave oven which is 800 watts is 6 minutes.

Reviewed On: Dec. 7, 2010

I am only going to comment on the filling since I used my own pastry for this recipe. I prepared the filling according to the dircections. However, when I make these cookies again, I will not pre-cook the filling. Doing so can make the filling too hard/chewy in the even that the cookies over bake, and it is easy to over bake these so watch carefully. When I make these again I will simply combine the ingredients and fill as per the recipe directions. Do not be tempted to use more than the specified amount of filling or the filling will bubble out of the muffin cups as the cookies bake. I also feel the filling could benefit from some flavoring. I added 1 1/2 teaspoons dark rum and 3/4 teaspoon vanilla. The addition of these 2 ingredients really made for some delicious cookies. With some changes, this is a very tasty cookie that is certainly worth making.

Reviewed On: Jan. 13, 2010

I have to agree with Kate's 12/25/09 review. This recipe is not original to the submitter. It is word for word Paula Deen's recipe from foodnetwork. An excellent recipe which I have made many times and, yes, it is foodproof. Thank you, Paula Deen, for a truly wonderful recipe and shame on you, Allrecipes, for letting this one slip by you and not giving credit where credit is due.

Reviewed On: Dec. 26, 2009