Great, moist macaroon. Turned out much better than the "Farm Macaroon" recipe on this site (though I like that one too). Only thing I would change next time is cut or omit the almond extract. It really seems to overpower the coconut flavor.

These did not wow me. I followed suggestions and finely ground the wafers and nuts (I used hazelnuts) in the food processor. I didn't care for the resulting texture of the cookie. I may try again using coarser pieces of nuts/wafers so the end product has more "bite". The rum flavor seemed just right after about 4 days.

Perfect texture for spritz. I will make this my standard cookie press recipe for the holidays. Next time I will use less cinnamon and more orange zest.

This is fantastic and easy. I used a bag of frozen pencil thin asparagus spears from Trader Joes, and they were perfectly cooked from frozen in 2-3 minutes. Tasty!

Great cookie. I wanted peanut butter cookies but had no butter, so I chose this since it used shortening. These have a mild peanut butter taste, so if you are looking for peanut butter overload, look elsewhere. I halfed all of the ingredients, and it ended up yielding 18 decent sized cookies. I lined my cookie sheet with parchment and 9 minutes was perfect for these. A nice soft and chewy cookie - not sure what the other reviewers are doing wrong to end up with dry cookies. This is a simple, fast and delicious recipe. I sprinkled them with a bit of sugar as soon as I took them out of the oven. Will definitely make again!

These are fantastic! I made them for the appetizer table before Christmas dinner and they were such a hit. However!....I knew right away that the amount of filling sounded too small compared to the dough, so I used only one can of crescents and made the filling exactly like the recipe says. The previous reviewer complained about cutting the triangles but that was the easiest part! It took a while to get the wrapping technique perfected though. Anyway, if you make this I highly suggest you either double the filling OR use only one can of crescents like I did. The nature of the crescent dough is fluffy and layered, so the original amount of filling would just get lost in there. Also I used quite a bit more sesame seeds than it called for...I think maybe that is a typo in the recipe? Please check out my photos if you would like to see how these turned out!

Completely mediocre 'brownies'. Brownies should be chewy, fudgey, and moist. Dare I say even boxed mixes are better than this? These are more of a cake. I give them a two since they do have a good chocolately taste. Yes i did follow the instructions exactly. No, I did not make the frosting. Also this recipe is an exact ripoff of the Best Brownies on hersheykitchens.com, and also used to be on the can of Hershey's cocoa powder.

These looked great and tasted good, just not as moist as I like my macaroons. Also, I did not have any cream of tartar so I just skipped that. I beat the egg whites lightly as well. On parchment paper they were fine and took about 16 minutes to cook nicely. I think maybe next time I will try one of the macaroon recipes that calls for sweetened condensed milk. I dipped half of these in dark chocolate to give them as gifts.

These taste great and i make them every year. However, with this recipe the cookie is not as soft and chewy as I prefer for a peanut butter cookie. I think I will have to start experimenting with similar recipes.

Major crowd pleaser! Have made these three years in a row. Yes the hugs melt quickly, but I decided that I don't really care for having them retain their shape anyway. I put the hug on and once it's melty-looking, tap the cookie sheet on the counter so they collapse and you are left with a flat, striped design. I will submit of photo of this so hopefully people can see what I mean. And yes you have to watch the baking time with these.

These are fantastic cookies! I made some with the jam and some without for my jam-hating boyfriend. I love the buttery almond taste. These are very pretty and I will plan to make these at Christmas for years to come. This made about 36 cookies for me. I had no problems with the dough being dry, and I only refrigerated mine for about 30 minutes. I used my 1/8 tsp spoon to make the indent instead of my thumb and pressed deep so I did not have a problem with the jam spreading. Also, I had to cut the cooking time to about 12 minutes as these browned up really fast.

I have made this recipe the past three Christmases and everyone always asks for the recipe. I love how easy this is, and I love the rich buttery taste. I would consider these more of a candy than a cookie though. They break perfectly into squares when cooled and make a fabulous food gift. I always make one batch with Ghiardelli milk chocolate chips and another with white chips. I always use Reynolds Release nonstick foil, no problems at all with sticking. I have never topped with nuts, though I am sure they would be just as good.

So tasty and such a crowd-pleaser. I use the marinated artichokes in a jar (12 oz) and add all the liquid from that. I love the sharp cheese taste from the freshly grated parmesan. I have also made this using light mayo, 1/3 Less Fat "Neufchâtel" cream cheese, and light sour cream in place of one of the bars of cream cheese. It is just as delicious as the original! Perfect crock pot dip for holiday parties. I serve with tortilla chips and fresh cut veggies.

This pie is incredible! I have made it at least a half dozen times. It is my pb and chocolate-loving boyfriend's request birthday after birthday. The best part about this is how easy it is. I usually substitute Light Cool Whip, Reduced Fat Jif peanut butter, and the 1/3 Less Fat "Neufchâtel" Philly cream cheese and it tastes just as delicious as the more sinful version. I love how this pie is dense and filling, not too fluffy like some other creamy pies.

I made this recipe for Thanksgiving last year and it was a hit. I accidentdally used the whole tub of sour cream instead of just one cup, but it came out wonderful anyway. I will be making it again this year and I am sure it will be even better without that mistake! :-)