Bloomington, Indiana

This recipe was just "ok" in my opinion. It was a little more troublesome than the traditional pie crust recipe that I use, but I went ahead with it, hoping for better results; however, it seemed about the same as my usual pie crust recipe results, with the exception of a bit of an "off flavor". I think I'm going to stick with my usual recipe.

These were easy to make, I'll give them that, but honestly I could barely taste anything but flower, baking powder, and salt. My roommate and I both tasted the dough before we put it in the oven and decided this, so I added some more butter, sugar, and extract (both kinds), blended it, and then tested it again and it still tasted salty but less so. We went ahead with baking them then and when they were done they -looked- awesome. But then we ate them and...despite are additional extracts...they were utterly tasteless except for salt and flour. We did only use a teaspoon full, so I don't know what particularly happened but...I'm not going to be trying this recipe again.