This is a reasonably easy recipe to work with. I took other people's recommendations and reduced the vanilla to only 1/2 a tablespoon. I was also rather generous in measuring out the peanut butter. The cookies turned out well. The flavour is good, very peanut buttery. The texture is soft, but I wish they could be more chewy. As it is, they are soft but a little crumbly. A friendly reminder to all - be sure to let the cookies cool on the baking sheet. It helps the cookies to keep their shape while staying soft. By the way, the cookies taste better on the second day :)

I was very careful to follow the recipe closely, but the cookies didn't turn out very well. Although the cookies really are soft (not chewy, just soft), the taste is just okay. It's a little bland. The dough was very difficult to work with. When it's chilled, it's very hard and very crumbly so it didn't roll out smoothly. Once it softened up a little, it became very sticky even after I floured the surface, the rolling pin, and the cookie cutters. I really like the idea of a soft sugar cookie, but it's just too messy to work with the dough, especially when I am hoping to do shaped cutouts. I would recommend people who are trying this recipe for the first time to just make little balls of the dough, maybe roll it in some sugar, and flatten it with the bottom of a glass. If you find the dough workable for you, then you can try to do cut-outs the next time.

I made this for friends who are diabetic, and it's the best reduced-sugar cake I have tried making so far. Splenda cakes tend to be rather dense, but this one was fluffier. It's not as fluffy as a cake that uses regular sugar, but it's definitely fluffier than any other Splenda cake I have tried making. I made it during the summer, so I had fresh blueberries that were in season. For the topping, I used Splenda Brown Sugar blend (which contains some real brown sugar, so it's not sugar-free). Instead of one full teaspoon of vanilla, I used 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract. I know from experience that this combination works really well to bring out the taste of blueberries. The recipe yielded two 6" round cake pans. I would definitely make this recipe again. Thanks :)

Wow, this is a great recipe! Instead of the lemon extract, I used a tablespoon of lemon juice and some lemon zest, and I baked them for 10 minutes. Having a slight golden brown edge around the cookie didn't take away the chewiness at all. These cookies really are chewy and fluffy. Best of all, they freeze really well and remain just as chewy and fluffy once they have been thawed to room temperature. The recipe is so easy. I will definitely be making this again. I might even try some other cake flavors. Thanks!

I used the george foreman grill for this, and the shrimps turned out well. The marinate definitely had a great flavor, but it wasn't a wow.

This is a fantastic recipe! I have never had much luck making French toast before. All the ones I made turned out just okay, but the ones I made using this recipe were fluffy and tasty. They smelled lovely too. I followed the recipe exactly, but I did reduce the vanilla because I know that I often find the extract too strong for my personal preference. I used the bread from Chinese style bakery, which is slightly more moist and moist. It's a bit like egg bread. I do have one little tip to share - Cinnamon floats, so the first two slices tend to suck up all the cinnamon. After the first few slices, add an extra pinch of cinnamon and stir up the mixture to ensure that the remaining slices are just as cinnamony.

This is an easy and simple recipe. I followed the recipe exactly and used A1 sauce for the steak sauce. I also took Connie's advice and used cheese Ritz. The meatloaf turned out well. The recipe is great as it is, but I might add more cracker crumbs next time to give it more of a meatloaf texture rather than burger texture.

This is a fabulous recipe! I followed the recipe exactly but added two teaspoon of Peach Schnapp. I used fresh ripe peaches and had peeled the skin off by dunking them in boiling water and then putting them in ice water. The skin came off easily after that. I had also chopped the peaches into small chunks so that they can be more evenly distributed. Buttering and sugaring the pan created a really nice caramel-like surface, so don't skip that step! Also, be sure to beat the sugar and cream really well. It makes a big difference. The batter divided nicely into 6 mini bundt cakes. I kept the temperature the same, and it took about 55 minute for the cakes to be done. I left the cakes in the pan for about 15 minutes before removing them. They came right out and kept their shape really well. I will be making this recipe again for sure. Thanks!

I made this for a houseparty last night, and people loved it. Instead of dried dill, I used a tablespoon of chopped fresh dill. I didn't have heavy cream on hand, so I used mayo. I served it with rice crackers...yum. Oh, be sure to soften up the cream cheese first. The blender had a really hard time blending the cream cheese, so I had to transfer everything to my kitchen aid mixer. The mixer did a good job whipping everything up, but I think the blender was still necessary for pureeing the salmon.

This cake is not a "wow" but it sure is very good. I reduced the sugar, and used 1/2 cup of sugar and 1/2 cup of splenda. The splenda does not affect the taste of the cake at all, so this is a good recipe for diabetics. I also baked 3/4 of the batter in a cake pan and the remaining 1/4 in 2 ramekins. Both version turned out well. Best served right out of the steamer :) I will be making this again.

It's a good recipe, and I followed the recipe exactly. However, it doesn't wow me. The cookies were also rather inconsistent. In the same batch, some spread out more than the others. Nevertheless, it's a good recipe that I will try making again.

These aren't the prettiest cookies, but they are certainly yummy. I made it twice. I followed the recipe exactly the first time. People liked it but wished there wasn't the cream of tartar aftertaste. The second time, I replaced the cream of tartar with 2 teaspoon of fresh lemon juice, and the cookie turned out great with no funny after taste. The lemon juice does not affect the texture of the cookie at all. Aside from the lemon juice tip, the other things I found helpful are: 1. chill dough, 2. place cookies far apart (they spread), and 3) bake for exactly 8 minutes.

These cookies are yummy, especially if you like cream cheese. However, they are very fragile (crumbly). It's difficult to give them away as gifts during the holidays.

Tastes great, but I am not sure if it's worth the time and effort. It's a rather time-consuming and labour intensive recipe. I think I might be able to achieve similar results with a simpler recipe.

I followed the recipe exactly. The cookies looked good, and the coconut helped the cookies to stay nice and chewy even on day 3. But the flavor just wasn't satisfying, which is why there were still many of them sitting around on day 3.

I made these into small loaves, and they turned out great. They are perfect gifts for friends when the weather turns cold and damp.

Good recipe! It's easier than I expected. The green onion really does something to the overall taste. Yum!

I wish I could give this recipe 6 stars. I made it a few years ago, and it became my signature cookie. I made it again for a charity bake sale last week, and I won 2nd place! I followed the recipe exactly.

The cake looked good, and it smelled great. However, it tasted just okay. However, the texture was very dense and thick. I followed the recipe exactly, so I am not sure if that's how the cake was intended to be. I prefer my cakes to be a little fluffier.

I followed the recipe exactly and the cake turned out well. Both the texture and taste of the cake would allow it to pass as a "regular" cake. One guest said that it tastes a bit like a Ding Dong (the Hostess cake). I will probably try making cupcake with this recipe.