These cookies were delicious. If you want a crispy, hard ginerbread man, roll the dough pretty thin. If you want a soft cookie, roll the dough thicker and bake for less time. However, I found that with my taller cookies they cracked a lot. So I recommend making smaller cookies. Also, the flavor of them gets better with time.

Reviewed On: Dec. 23, 2006

I followed the recipe exactly. These tasted like heaven but the dough was difficult to work with. I only chilled it for two hours and it was too soft so I stuck it in the freezer for twenty minutes. After that it was incredibly cold, but still very soft and very difficult to cut shapes out of.

Reviewed On: Dec. 23, 2006

I was going to give this recipe two stars, as I was very dissatisfied with it, but finally after it cooled I decided that it tasted good. I left out the nuts because nobody I know likes nuts. Unless you want the inside of your brownies to be undercooked and gewey, I suggest using a larger pan, because I had to cook my brownies for twice as long as it said to, even though I halved the recipe, and the outsides were getting to be too done but it was apparent that the middle was never going to get cooked. But the end result was very fudgey so if you're into that then by all means have batter-filled brownies when you're done. Also, I found them difficult to cut because the top would just crack off and leave the brownie itself. It also kind of tasted weird; a lot like fudge. Definately not cakey. But overall it tasted good.

Reviewed On: Feb. 20, 2006