I should have known from other reviews that I wouldn't like these... they are VERY cakey (I prefer flatter, chewier, crispier cookies), but I thought I could "fix" them by slightly altering the recipe. I used half butter half shortening, and half white half brown sugar, but I don't think that made a difference. They are very puffy and kept whatever shape they were put on the pan--they don't spread at all (my first batch came out in little balls because I used a cookie scoop, after that I tried flattening them a bit before putting them in the oven). I added extra cinnamon and nutmeg as previous reviewers suggested, but they still tasted bland to me. The only good thing about them was the chocolate chips! If you like cake-like cookies you'll probably like these, but they just weren't for me.

Reviewed On: Oct. 19, 2009

Everyone loved this, but I can't really give it 5 stars because I didn't follow the recipe exactly. I used real lemonade (a bottle of Simply Lemonade), and added a liter of club soda to cut the sweetness and add some fizz. It was great!

Reviewed On: Apr. 18, 2009

I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-cook the peas at all and just added the frozen peas directly to the meat along with the other vegetables. I also would use a 15 oz. can of tomato sauce rather than 8 oz. because it didn't seem saucy enough (I added some left over pasta sauce we had in the fridge and it worked great). For the potatoes I used a whole package of the frozen Ore Ida steam and mash potatoes and they worked great :) Yummy!

Reviewed On: Sep. 18, 2008