I made this as one of my Thanksgiving appetizers and everyone liked it; I don't like parsley so I made it without. This is very strong, both in garlic as well as olive flavor, but that's what makes it so good! I toasted french bread and cut it into chunks for dipping. Will definitely make again!

Reviewed On: Nov. 27, 2008

I also added 1/2 t. baking soda and 1 t. vanilla and half brown sugar. I baked them at 325 degrees *convection* for about 13-14 minutes; maybe because I use the silicone cookie-sheet liners the cookies remained light on the bottom. I was looking for an easy, non-rolled peanut butter cookie, and these are it. I didn't make the criss-cross on top since the dough is too wet. I used Jif creamy peanut butter since I have tried other PB cookie recipes with natural PB and it just doesn't work! I really think there's too much oil in the natural stuff for use in regular recipes.

Reviewed On: Feb. 25, 2008

I was looking for a balsamic vinaigrette recipe and found this - it is a very simple, tasty dressing. I mixed the ingredients with my hand blender, as I like my dressings to emulsify. I put the dressing on a different salad, so I can't comment on that part of this recipe.

Reviewed On: Nov. 29, 2006