I always look for new cookie recipes around Christmas and this one appealed to me. However, when I saw the up and down reviews, I was hesitant to try it. I can say I'm really glad that I did. These are tender, buttery, tasty and attractive! I didn't change the recipe at all. You should make sure your butter is soft (use the real thing), but I don't recommend putting it in your microwave. I used a small cookie scoop to keep the size uniform, which I think is also important. Mix the dough thoroughly. I had some butter on the top of the mixing bowl that I incorporated into a couple of cookies and these really spread out! Otherwise, the other cookies were fine and maintained their shape. Mine took 12 minutes exactly at 350º, and when done, I let them cool on the cookie sheet about 10 minutes before removing them to a wire cooling rack. The maple flavor is very delicate, so if you want a heavier maple taste, you may want to make a thin maple glaze for garnish once the cookies are completely cool. My husband loved them just the way they were, and I will be making these again for sure. Thanks, Denise for this wonderful recipe!

Reviewed On: Dec. 15, 2011

Extremely tasty! I found, like others, that the zucchini should be salted and the moisture squeezed out prior to adding other ingredients. Next time, I will add less flour in order to get crispier patties. I may add some fresh chives, too. My husband HATES squash of any kind, but ate these and was talking about "next time"! Great recipe!

Reviewed On: Jul. 28, 2011

I haven't yet made this cake, but I definitely will! For the person(s) concerned about the holes poked in the cake, it may look a little nicer if you use one of those long, thin, wooden skewers used for making kabobs. That might make it look neater. Anyway, once the cake is cut, no one is going to be looking at the top of the cake when a slice is layed on a plate!

Reviewed On: May 18, 2011