For *sugar free* cookies these are great but I wouldn't make them again unless I needed a sugar free cookie. I notice that two of the reviewers for this cookie made substantial changes to the recipe so that they are rating a different product. I made no modifications to this recipe and I found the cooking time to be a little long. Even in a 250 degree oven they browned a little more than I liked and have a slightly bitter aftertaste a result. I found that the large size (0.60 oz) sugar-free Jello box had more gelatin than I needed for this recipe. I will probably try these again but I will check them before the full 1.5 hours is up.

Reviewed On: Dec. 22, 2011

Sooooooo good, with or without chocolate. Loved the peppermint. Also sprinkled crushed candy canes on top before baking... Very pretty. Mine were still a little gooey inside so I may try cooling inside the open oven next time instead of removing the cookies promptly; but I really liked them this way too. Might just be the Seattle humidity... Always hard to make meringues here!

Reviewed On: Dec. 21, 2011

A very tasty way to serve squash. Even my friend who usually detests squash thought this smelled so good that he tried it.

Reviewed On: Oct. 23, 2011