I just made these cookies and they are delicious! I used all the ingredients in the original increments and had no issues stickiness or a cardboard taste. They are the perfect consistency and taste just like bakery gingerbread cookies. I did follow the suggestions of other reviewers and rolled them out between parchment paper which reduces the total amount of flour--but they didn't need more than 2 cups anyway! These are definitely going into my personal recipe book. Thanks!

Reviewed On: Nov. 21, 2009

I've been making this recipe for a couple of years now and can't find one to top it! Every time I make it, everyone raves about it. You can also use almonds, pecans, walnuts, etc... I usually serve it with the Lemon Dill Rice recipe on this site and steamed carrots. Absolutely wonderful!

Reviewed On: Oct. 3, 2009

This was an OK recipe. I should have read all the reviews and bought Ghiradelli chocolate chips instead of Nestle, I guess...other than that, CUT DOWN ON BUTTER! 1/4 of a cup is way too much. So much that when it cooled I had little pools of butter all over the top of my fudge. I won't be making this recipe again because I prefer a more old-fashioned type of fudge, but it didn't taste bad!

Reviewed On: Oct. 3, 2009