I must be doing something wrong, with all the 5 star ratings for these. Even though I used room temperature Butter Flavored Crisco, these cookie were CRUMMY! I increased the vanilla to 1.5 teaspoons. Dough had problems holding together. After test cooking 3 cookies on my GE Profile Advantium 120, at 350 for 7 minutes, they were crisp/tender, but I had to press the crumbs between the palms of my hands to get it to form a cookie. I added a second egg to the remaining dough and with the second batch in the oven, they didn't quite get done, broke apart semi baked. I am disappointed. They did puff a bit, which was nice.

Reviewed On: Dec. 6, 2008

I made this recipe in a 9" cake pan. I put it in my GE Profile Advantium oven/microwave that fits above the stove. I didn't have the appropriate sized springform pan. I used vanilla yogurt instead of sour cream. It only took 35 minutes to bake and the top was slightly too dark. It overflowed the pan slightly. I had it on the oven setting so the only possible difference was possible convection. It tasted good, however it was something I scooped with a cooking spoon rather than sliced with a knife. Well received. Probably best served within 24-48 hours.

Reviewed On: Nov. 13, 2008

This was pretty good. I substituted one cup whole wheat flour for some of the bread flour. You'll probably need about 1 c more flour when kneading. I used 2 T of vanilla instead of 1T of lemon extract. If it didn't taste like the Hawaiian bread, it was probably my fault. Made more than 12 rolls, filled my cookie sheet. I baked for 20 minutes and could have probably used up to 5 more minutes. It was done, but they probably would have been brown if I left them in longer.

Reviewed On: Jun. 27, 2008