The flavor was nice, but I wasn't that impressed with the presentation. They spread out VERY thin. They were really great the evening I made them, but by the next day they had become incredibly stale. I don't think this is quite the lemon cookie recipe I'm in search of. I will keep looking.

Very tasty, but you must eat them the same day! As a previous poster mentioned, they do get stale VERY fast. I did my baking the night before a big family party. Very excited to bring them because I had taste tested them and was impressed with how yummy and soft they turned out. Very upsetting though when I brought them to the party and realized how incredibly hard and stale they had become. Hardly any were eaten. :( I won't be making this recipe again.

I think I had my expectations set too high in the beginning and wasn't that impressed, but they grew on me. Took a huge tray of these to a family party last night and they were almost all gobbled up. Received a lot of compliments. I will probably make again.

I used creamy peanut butter and chips for both the white and semi-sweet chocolate. I used my grocery store's generic brand of semi-sweet chips...not the best quality. Next time I will spend a few extra bucks for the better stuff. Overall it was tasty, but a little rich for my liking. Did not hold up too well in the CA heat...was kept indoors, but still got a little melty when sitting out on a platter during our party. Some liked it, some didn't. I think I will try making it one more time, but with the chunky peanut butter and better quality chocolate.

Absolutely amazing! Brought these to a family party and everyone loved them. I should have made two batches! I followed the recipe exactly and wouldn't change a thing. I thought they were perfection. I did line the pan with parchment paper with a little overhang on each side so that it was easy to lift them out and cut once cooled. I will definitely be making these again!

This was great! Am planning to use this recipe for Thanksgiving this year. I didn't believe a slow cooker could do the job, but apparently it can. I only used 1 and 1/2 sticks of butter as opposed to an entire cup. Did not use mushrooms because my family is not a big fan and I only needed 2 cups of broth. Cooked on high for 45 minutes like stated and then 4 additional hours on low. For the last hour I removed the lid as one of the reviewers had advised. I recommend this to everyone who complained about their stuffing being too mushy. Removing the lid for the last hour allows some of the moisture to evaporate. I thought it turned out perfect! And just to note I did use dry bread cubes that I made myself.

FABULOUS recipe! I made these brownies exactly as stated except I added 3/4 cup milk chocolate chips. Perfection! Be prepared to pack on the pounds because these are sinfully good.

Followed this recipe exactly as written and it was PERFECT! The easiest and tastiest cornbread I've ever made!

This recipe was very simple and quite tasty. Great cookie for dunking! I know a lot of people have complained about not being able to "drizzle" the white chocolate as it never seems to get thin enough in the microwave. I used white chocolate chips and put them in the microwave for about 30 seconds on 50% power...stirred...then did another 20 seconds. The chocolate was actually warm, not too hot to handle. So at that point I spooned the melted chocolate into a small ziploc bag and snipped off a very small cut from the corner. I was then easily able to squeeze and pipe the chocolate onto the biscotti. Made it so easy! You can see the result from the photo I just uploaded.