Reviewed: Mar. 16, 2012

Love this cookie, tasted and looked store bought which made me seem like an excellent cook :) I added a little more ginger for more spice. The (6) step in the recipe really helped out alot, because the ingredients made soo much cookies so it was a great way to keep them tasting fresh. Perfect.

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Reviewer:

Sprinkles

Cooking Level: Intermediate

Living In: Kingstown, Saint George Parish, Saint Vincent And The Grenadines

Reviewed: Feb. 28, 2012

Really good, great for Christmas and I never get tired of them!!! They are also great for parties. Love them and will make again.

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Reviewer:

star9908

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Reviewed: Feb. 22, 2012

Exceptional! I use butter and they are always a hit. The only extra thing I do is gently press them with a fork before baking - just for looks. I agree with other reviews, it is very easy to overcook them - they are best chewy. Delicious!

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Reviewer:

lpitsti

Reviewed: Feb. 20, 2012

Great recipe! Impossible to eat only one :) I used butter instead of shortening and did not chill the dough, they still came out delicious. I also topped the cookies with granoal and dried fruit for a unique twist. Try not to overcook the cookies, they bake really fast. I´m definetly making these again.

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Reviewer:

Chef Mario

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

Reviewed: Feb. 14, 2012

These turned out delicious however mine cooked much faster than the recipe suggested. I think in the end about 5 mins was accurate - when you take them out of the oven they almost seem raw and super soft to take off the pan however they really harden up after coming out of the oven. Great recipe though - will be making these again for sure! They also freeze well and stay nice a and chewy.

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