These cookies are great! Tender, buttery, and not too sweet. I used Mexican vanilla, which I think helped. Also, I didn't feel like getting out the mixer, so instead of creaming the butter and sugar, I just melted the butter and stirred the sugar into it. I also added a tiny bit of cinnamon. They turned out great. I will make these again.

Reviewed On: Sep. 20, 2008

This is the best pecan pie. I was worried that it would depart too much from the traditional pecan pie which I love, but it's better to me. It still has the classic pecan pie taste, but the filling has that hint of caramel and a better texture. I've never been a fan of the jelly-like texture that corn syrup gives the traditional pecan pie. This pie's texture is creamier. It's delicious and so easy to make.

Reviewed On: Nov. 27, 2007

These are very good, very different cookies. They remind me of a gingersnap, but not as strong. I don't really even like gingersnaps, but these are great--sort of a cross between a snickerdoodle and a gingersnap. I don't know--they're hard to describe, but they're delicious. In my opinion, the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards.

Reviewed On: Nov. 23, 2005