I thought I hated spice cookies until I tried these and the Big Soft Ginger Cookies from this site. They are now two of my favorites, and I believe if either had the slightest hint of more spice they would be terrible. Just perfect! I wouldn't change a thing.

These absolutely deserve a five at least for texture and mouthfeel of the cookie and the ease with which you can work with the dough. I didn't use these for rolled cookies, but will in the future! The dough is not sticky at all and very easily pliable. These cookies do not rise or spread at all, so what you put in the oven will be what you get out. The cookie turns out to be extremely soft, but not easily broken. The mouthfeel is incredible - these really melt in your mouth. The reason for the four stars is that I was not very fond of the flavor. The main thing I could taste was the almond extract. I will scale this back to 1/4 or maybe 1/8 of a tsp, and I think that would help a lot. I began to get used to the flavor, but it is just too different for me. I can play with the flavor ingredients some, but the texture has really won me over!

Five stars for wonderful flavor! I used Jimmy Dean Original sausage, and I may like to try hot sausage next time for a bit more bite. These were a bit more labor intensive than I had expected. I brought the sausage to almost room temp before mixing and mixed it with the biscuit mix first as other reviewers suggested. I mixed with a knife, and that helped a lot to break up the sausage and help the biscuit mix stick to it. I suggest cooking these on parchment paper - they slide right off that way. Use a new sheet for each batch, though because otherwise they will get greasy. This made a lot more than 30 for me. It was at least 50. I may try grated instead of shredded cheese next time; since there is no real binding agent you really have to work to get the cheese to stick to the sausage/biscuit mix. A good bit of work, but very tasty end product!

turned out great. my mom LOVES pineapple upside down cake and she loved this one. i showed my 12 year old nephew how to make this - its that easy! we made it in a bundt cake pan and it was very pretty and tasty too.

I followed the exact recipe. It was a little dry and not as much flavor as I would have liked.

I liked it, my husband didn't. I added some seasonings other reviewers suggested, but they were still subtle.

My minor changes were using Bacobits instead of bacon (because it is faster), olive oil instead of veg. oil (because it tastes better) and no celery seed (didn't have it). I also added grape tomatoes. For 2 of us I didn't measure the salad ingredients, but I did measure for the dressing, with a bit less sugar the dressing was great! We really enjoyed it and will make it again.

This was absolutely fabulous...I pretty much followed the recipe except for doubling the sauce(we like lots!)--it was great there were no leftovers--for those who don't drink wine--the alcohol cooks off using just the flavor of the wine..you're really missing out if you don't use the wine..it's good w/o it but absolutely divine with the flavor of it!

Wow, this was so easy and so yummy. My 2 year old gobbled it up!

These are excellent! If I had known how easy it was to make these I would have been doing it every year for the holidays.

This was very good and beautiful. I would like to experiment with other fruits. It wasn't too sweet and goes excellent with coffee or hot tea.

I thought these were just ok but my husband really liked it. I actually doubled dipped the pork chop and cooked them in an iron skillet. They were not soggy. I thought they were a little bland though. I think this is a good base but it needs something more.

Really good! Made muffins out of it instead of a loaf (portable!) Used 1/2 cup of orange juice, no zest, and used craisins instead of fresh cranberries. Watch the cooking time if you do muffins because the first time i made this they came out kinda dry. Will do again and may try an orange glaze next time.

Followed this recipe for Thanksgiving this year, really good turkey. Got lots of compliments from the inlaws! I had a 20 lb turkey and I had never brined a turkey before. I started Wed. morning, washing the thing and rubbing it inside and out with kosher salt. Stuffed it with 3 stalks of celery cut up, 1 whole onion and 2 small Granny Smith apples chopped up. My mom had me worried about it being too salty so I dissolved 1 cup of kosher salt in water instead of 2, stuffed the turkey in an oven bag, poured the salt water over the turkey adding enough water to cover the bird, and put it in a cooler with a bag of ice (no room in the fridge). Let it stay all day Wed. and took it out about 9pm that night. Rinsed it REALLY good and let it drain uncovered in the fridge overnight. Put pats of butter underneath the skin and cooked it according to the directions (uncovered), breast side down to begin with and figured about 4 to 5 hours. Basted it with melted butter every hour and about 2 hours into it had to cover it with foil to keep the skin from becoming charcoal. Flipped it at about 3 hours (an experience!) and cooked it another hour uncovered breast side up. Skin was becoming a lovely brown color so I put the foil back on. It was completely done at 4 hours and was very moist and juicy. Will do it this way again next year! Thanks for the great recipe!

Wow! These were really really good. I used another reviewer's suggestion and used oreos with the red cream filling. It definitely works better to hand break the oreos into 4 pieces and discard the crumbs (I ate them - what can I say?) For those who did this and had a problem with the fudge turning orange the secret is to not stir too much. Just barely get the oreos mixed in there. There will be some bleed-thru, but it creates a nice marbled effect. Refrigerate them in an airtight container, because they will get a bit melty if left sitting out. They are even better the next day, if they last that long. Cut them into little squares because they are definitely very rich! If you are looking for a low fat, healthy dessert look elsewhere because this ain't it, but oh! So Good and so easy!! I'll be making these everytime I need to take a dessert somewhere

I was a little afraid to try these because I knew they were going to be labor intensive. They were, but on the other hand the recipe makes a lot. (I made some for dinner and froze the rest). I was delighted at how well they turned out and am looking forward to eating the ones I froze. I wasn't crazy about the dipping sauce and preferred some plum sauce. Overall, these are winners.

I used the cream cheese that comes in the tub, the Chive and Green Onion flavor (we use this on our bagels) instead of using cream cheese and chives seperately, but I used everything else exactly as listed in the recipe and they were excellent. Adding a bit of cheese on top during the last few minutes of baking is a personal choice.

These are some of the ugliest cookies you can make, but they sure do disappear fast. :)

I rated this five stars, but it was my first sourdough starter, so I really have nothing to compare it to. I like the way my bread turned out, but it tasted more like plain white bread and less like sourdough--I'm not sure if that's because I only had my starter for two weeks when I made the bread, or if the starter isn't very good. Next time I do it I'll wait longer and see what happens. Thanks!

This was good, but it seemed to be missing something. The flavor wasn't all there. I'm not sure what could be added to complete it, but it was all eaten regardless.