Very good recipe, but I agree with other posters that it's a bit bland. However, this is a great recipe for a base on which you can get creative. I added strips of chicken in the original cooking, fished it out, and THEN blended the remainder. After adding the cream, I put in a good amount of fresh ginger (a little less than a tablespoon) and a 1/2 teaspoon of good high-quality curry. I then re-added the cooked chicken and cooked it down at simmer for another 15 minutes. Made an absolutely wonderful think soup that sticks to your ribs or even could be put over rice and served as a pumpkin-curry chicken. Definitely a keeper recipe, but only after some futzing. Go ahead! Get creative on this one!

Reviewed On: Nov. 4, 2007

Man! Are these good. I used salted, dry-roasted pistachios and forgot to omit the salt, and they're still awesome. I had some misgivings because the batter is quite sloppy, but sure enough, they turned out great! A definite keeper recipe for a old standard with a little extra umph!

Reviewed On: Dec. 16, 2004

Okay, so to be clear, I am an experienced baker of breads, cookies, brownies and all things yummy. I do it at least twice or three times a month, so I know my way around a cookie recipe. I followed this one to the letter, and they have yet to be finished. First, this cookie dough is waaaay too soft and sticky to be rolled immediately after making. As it stands, it needs to be refrigerated at least overnight... mine's in the freezer at the moment to firm it up because I don't have 12 hours before the party I hope to serve them at. As for the taste.. well, the dough is delicious. So, for all those hoping to make them for an event, keep in mind they should be made the day before and chilled to keep them from being too sticky to use. Another option, which I may try today, is to roll them out between two sheets of waxed paper. Good luck to everyone else, but so far this one is bust.

Reviewed On: Dec. 16, 2004