I've made this multiple times since finding this recipe. My family has loved it every time. The recipe is great as is, but tonight I added about a teaspoon of Chef Paul Prudhomme's Poultry Magic and that really enhanced the flavor. Because this recipe makes a too much filling for a 9" pie pan, I pour it into a greased 9x13 and then roll the entire amount of dough into a rectangle for the top.

Reviewed On: Nov. 3, 2009

I get lots of compliments when I make these. I very rarely make any other kind of cookie now. I think the pudding is the secret to these staying so soft. I recently mixed a batch of dough and didn't have time to bake it all in one day. I put half the dough in the refrigerator and baked it the next day. The cookies baked on the second day came out even better than the ones baked the first day.

Reviewed On: Jul. 19, 2007

These are very good right out of the oven, but they don't keep long. They were very dry the next day after being kept in a zipper bag.

Reviewed On: Jul. 19, 2007