I really liked the different topping used in this recipe, found it crisper and crunchier and enjoyed the contrast of that with the soft rhubarb. I did, however, double the amount of rhubarb and added almost a cup of fresh raspberries as part of the mix, and piled it into my 9x7 deep dish glass casserole, using the same amount of topping ingredients as are in the recipe. This was very special indeed, whether topped with good vanilla ice cream or whipped cream. I sprinkled a little extra cinnamon on top before baking, and it filled my whole kitchen with a wonderful aroma! My favorite use of rhubarb EVER!

Reviewed On: Aug. 6, 2009

Oh, the flavor and aroma is truly wonderful, even with the regular Hershey's chips! I followed the recipe exactly and made sure to chill my dough thoroughly; the 1T size cookies made a flatter, crispier cookie, the 2T size is more puffed and chewier. I used Junior Mints instead of the Andes-could only find the creme de menthe Andes and did not want that green color for my purposes-and found that "squishing" the junior mint a bit to crack it before putting it on top the cookie helped it melt and spread a bit better. The junior mint size matched better to the 1 T cookie. Using a measured scoop and a double batch yielded 96 1T cookies (with no snitching lol) My best idea was using peppermint-flavored Decors to add some color and even more interest-just sprinkled it onto the melted mints on top. My husband loved these and wanted 4 dozen to take to work; and I am going to be shipping some to my brother in Iraq. For the last dozen I ran out of junior mints and just dipped the cookie dough balls into a dish of the Decor sprinkles before baking. I think these will ship better, were much quicker, and just about as pretty. Thank you for a wonderful recipe, it is definitely Christmas Cookie material~!

Reviewed On: Aug. 6, 2009

really good cookie, really easy to do. I scoop mine out and freeze them on a cookie sheet, then store them in a zippie freezer bag for ready-to-bake cookies anytime. yes, you can take them out of the freezer and pop them in the oven, just takes a couple minutes longer to bake.

Reviewed On: Feb. 5, 2006