I tried this recipe because I absolutely loved Mrs. Sigg's snickerdoodles, but have to admit that I was disappointed with the results of these peanut butter cookies. My family agreed that they were "just okay" do to a lack of overall flavor (perhaps to do using shortening) and peanut butter taste. I went back to my old recipe, which contains a cup of butter and two cups of peanut butter, and everyone was much happier.

Reviewed On: Dec. 18, 2008

This tasted very much like the orange chicken from the Chinese restuarant in the food court of our local mall. It is very easy to prepare and the sauce thickens up beautifully once the cornstarch is added. I personally thought there was a little too much sauce, but the rest of my family didn't! I was very pleased with how this turned out.

Reviewed On: Jul. 11, 2008

I used boneless, skinless chicken breasts because that was all I had. I also took the advice of other reviewers and halved the amount of butter. To me (and my family), the amounts of mustard and curry powder were just right! I'm keeping this recipe, for sure!

Reviewed On: May 11, 2008