These taste ok, but the cookie part is incredibly dry. I could barely roll the dough because it crumbled so much, and when I tried to push my thumb in it cracked at the sides. I'm not sure what happened, but the ratio of dry to wet ingredients does seem a little off. In the end, the frosting adds enough moisture to make it ok, but I was very disappointed. Did anyone else have this problem?

Reviewed On: Mar. 15, 2009

This is a great chili recipe! The only change I make is that we like our chili a little thick so instead of just tomato sauce, I add a 12 ounce can of tomato paste and then a just 4-6 ounces of sauce. I also haven't been able to find drief habaneros so I use fresh. Cutting them is a little dangerous but well worth it!

Reviewed On: Mar. 13, 2009

These are a huge hit everytime I make them. I substitue the 1/2 cup each of butter and shortening with 1 cup of margarine, but they come out just as good, and a few less calories.

Reviewed On: Mar. 13, 2009