this recipe has also been in my family since before I can actually remember. My mother made them every christmas. I'm not sure what the other reviewers are talking about, my recipe also calls for 4 cups of flour. I usually add about 3.5 cups and then more as needed. If you add food coloring to intensify the color, you'll need a little more flour. I also often add zest and some juice for citrus flavors and this needs a little more flour also. The dough should be the consistency of stiff frosting when placing it in the cookie gun/press. I always use baking margerine as the low fat stuff turns out awful! One batch makes 6-8 dozen cookies. The only problem is getting rid of them all if you make more than one flavor/color!

Reviewed On: Oct. 9, 2007

This recipe is great! I used hot chili oil instead of the chili paste and use bib or butter lettuce instead of the iceberg as it's easier to work with.

Reviewed On: Mar. 31, 2007

Nice taste, although rather saucy. I didn't have the cilantro, so I used parsley flakes. I also baked the tofu pieces for 10 min ea on opposite sides of the tofu. This makes it less squishy and more the consistency of hard-fried eggs. (I originally didn't like tofu due to the consistency.)

Reviewed On: Feb. 26, 2007