WOW! Perfect! I followed other reviewers' suggestions and chilled the cookies for 15 mins. in the fridge before baking. I also used a 1/2 tbsp scoop to measure out the cookies, and a chapstick top to make the indent. I did not experience any trouble with the jam overflowing or with the cookies spreading too much. I followed the recipe amts and ingredients exactly, and I will definitely be making these again.

Reviewed On: Mar. 21, 2009

Wow - I was expecting this to be good because I love all the ingredients in it, but holy cow! This was excellent! I accidentally overcooked the squash, but it was still wonderful. I don't like black olives so I used kalamata olives instead, and I used 1 tbsp of jarred basil. I topped it with a sprinkle of parmesan cheese and this is now one of my new favorites. Definitely will make again.

Reviewed On: Feb. 3, 2009

I should probably not even review this b/c I made so many changes - but with the changes it was so good! I added: 2 cloves minced fresh garlic, used 2 cans cream of mushroom (no cream of chicken), 1 cup of skim milk, 1/3 cup mayo, 2 tbsp dry minced onion, 1 large can sweet peas, 1 8oz. block of cheddar cheese (shredded and mixed in), of course the sour cream and 2 tsp of dry onion soup mix. BF loved it, and so did I.

Reviewed On: Jan. 28, 2009