These are delicious, easy treats! Baked for 20 minutes and they were perfect. Be careful not to over bake as they will harden upon cooling. I only got 61 cookies out of the recipe. These taste very much like Italian Wedding Cookies.

Reviewed On: Nov. 20, 2009

This was an easy and delicious cake. I listened to the reviews of many and used 3.5-4 cups (approx.) rhubarb instead of 2 cups and otherwise followed the recipe as written. The cake turned out VERY moist- a cross between coffee cake and pound cake. The flavors improve the next day and so on. (If it lasts that long.) I followed the suggestions for the buttermilk substitution also :)

Reviewed On: May 26, 2009

Excellent, easy cookie that is very versatile. Does taste more like a sugar cookie then a "classic" butter cookie. Be sure to cream the butter and sugar until fluffy to get the desirable texture of this cookie. Also be sure to chill the dough. Remove from the oven when barely brown- even if you have some doubts that they are done. Do not over bake as the center will continue to cook on the hot cookie sheet. I used the "log" method. I topped some with cinnamon & sugar, some with the zest of an orange, and dipped some in melted chocolate after they cooled. I tried one "as is" with no toppings and it was great too!

Reviewed On: May 2, 2009