My mom used to make this 30 odd years ago. I make this in the summer and it is always a success. I get requests for it all the time. But what I do is feeze it in the buckets or a large bowl and take it out of the freezer about a half hour before serving and have an ice cream scoop handy. People put a scoop of slush in a cup and then fill the rest with 7-Up, Ginger Ale or wine. I usually make it with splenda.

Reviewed On: Apr. 10, 2009

These were pretty good. I used 1.5 cups of splenda and they were still sweet enough. I am thinking that maybe use even less splenda and add a bit of sugar free jam (in a thumb print)and bake them. But it was nice to have a flourless, sugarless peanut butter cookie!Thanks

Reviewed On: Apr. 5, 2008

This was an OK recipe. I added a bit of splenda since it had an almost bitter taste to it. My husband liked it which surprised me as he doens't care for Cumin and that was a major flavor to this. Will make it again, but keep tweaking a bit until satisifed.

Reviewed On: Mar. 7, 2008