This is a terrific dip! I also dislike canned chicken so I season chicken thighs (with skin) with salt/pepper/garlic powder and bake until they are done (several hours but with the skin it doesn't dry out). Then remove the skin and pull off bone and shred and use that instead of the canned stuff. I also layer it like the other reviewer did and bake it.

Reviewed On: Feb. 2, 2012

Try using 1/2 butter and 1/2 shortening. Gives the cookie a more tender crumble. I use pecans. I usually roll in p.sugar as soon as possible out of the oven, then again once I'm done rolling it the 1st time and then letting them cool totally and rolling a 3rd time. YUM!

Reviewed On: May 18, 2009

Fabulous! I took some ideas of previous reviewers. Mixed the butter/brown sugar/cinnamon and then warmed a bit in the microwave to make easier to spread over the dough. I made them much smaller than 12. I think I ended up with 28 rolls but then I rolled the dough out much bigger than 16x21. I lined 3 round cake pans with parchment. And then after placing in the pans, put in the fridge (covered) to bake in the morning in a cold oven and set temp to 350 baked for 30 min (probably should have taken them out at 25 but it was my first time making them). Took them to the office and wham they were gone. :) 2/22/09 update: I think I will modify the recipe to a King Cake for Mardi Gras. Instead of cutting them into rolls, I will just bring the ends around. Might need to make 2 rings since they rose so much. Then add colored sugar on top of the frosting.

Reviewed On: Jan. 21, 2009