Oops, wasn't paying attention and used Hoisin Sauce-- but it was fantastic! I marinated for about an hour in a big ziplock bag so the color was wonderful before even cooking. Used 4 hens. I added 30 min. to the cooking but ended up cooking 1-1/2 hours at 350°. TIP: if you bake 4 at once, rotate the whole birds half-way through cooking so both sides are exposed to the same amount of heat. Setting side-by-side the 'inside' halves were underdone, outside halves were perfect.

Reviewed On: Jan. 13, 2012

This is exactly what I was looking for! I used cider vinegar instead of white, and kept everything else the same-- except cooked it pretty quick and it was still perfect! Reminds me of the coneys I had growing up. So much better than chili-dog sauce (which is about all there is where I live now).

Reviewed On: Mar. 20, 2010

Perfection! They really aren't any more complicated to make than Snickerdoodles-- just 2 extra steps in making an indentation and adding the filling. I rolled them out to 1" balls and used an ice-cream scoop handle to make the indentation, before and after baking. We made a variety for a school party, using white chocolate chips w/candy canes or a single chocolate chip in the center, chocolate chips w/cherries, peanut butter & chocolate chips (swirled w/ a toothpick when melted)-- combinations are endless. They looked wonderful & festive and went fast! These cookies hold their shape very well and are perfect to make ahead and freeze. They don't crumble and aren't overly soft. (Be sure to use butter, not margarine!) The cinnamon isn't overwhelming, just a perfect hint that adds to the interest of the flavors. It could be omitted if ones desires. I'll be making these every year!

Reviewed On: Jan. 19, 2010