I give this recipe 4.5 stars. Flavor was amazing. Not sure I loved the crystallized ginger as I could not chop it fine enough to incorporate into the cookie the way I thought it should. In the future, I will likely use minced ginger to stay away from a fruit bread concept. Also, all of my cookies flattened on the sheet (probably let the sheet get too hot or the butter too warm before blending) and I had problems with the sugary glass pressing process, so I skipped it. All that said, the flavor was amazing. The cookies were soft and delicious. They do not harden over time. And, they got rave reviews from all of my foodie friends.

Reviewed On: Dec. 30, 2008

Very good recipe to feed a crowd. Served at a baby shower, on two large platters, on bed of lettuce with quartered bright red tomatoes for garnish. Place extra dressing on side. Suggestions: add shredded white cheddar cheese and really bump up the dill. Couldn't find lemon penne, so I poured lemon pepper seasoning in the water, when boiling the pasta. I grilled bone-in chicken breasts, loaded with the lemon pepper seasoning. Still not enough lemon flavor, so I would recommend adding the seasoning to the dressing. If you make this the day before, be prepared to add more dressing, as the pasta soaks it up in the fridge. Got rave reviews and presented very elegantly!

Reviewed On: Aug. 4, 2008

This is wonderful. I doubled the recipe and set half aside to freeze for a rainy day. Needs more bread crumbs, but that is a personal preference.

Reviewed On: Dec. 11, 2006