First off, make the changes suggested by others: add an extra cup of white sugar (or sub 1 cup powdered), 1 extra tsp vanilla and lemon zest (I used half a lemon). Roll on parchment using powdered sugar. Most importantly: CHILL OVERNIGHT! If you do, these roll great. If you cannot, DON'T USE THIS RECIPE. Don't try and cheat in the freezer, like I did. You will only end up with a sticky ball of frustration. Best tip I read: Put cutouts, on parchment, in the freezer while you roll out the next batch. They'll peel off easily after 5-10 mins, transfer to airtight container. Re-use parchment for batch #3 and put batch #2 in freezer. Repeat. SO AWESOME! Cook from frozen. Tips from me: spritz counter with water to keep parchment from moving while you roll. These cookies puff so roll them THINNER than you think. Separate dough into 4 balls and work with one at a time to keep the others chilled. If you forgot to take butter out of the fridge, microwave on very low (like 20%) in 15 sec, then 10, then 5 sec increments (don't overdo it, you can't go back!). I've gotten perfect "room temp" butter right from the fridge this way. What else... I cooked my cookies in a convection oven at 375 (400 corrected) for 10 mins from frozen and this worked well. Don't let the edges get golden or they'll be too crispy! I use SweetSugarBelle's recipes and tutorials on royal icing. :) Good luck! Have fun!

Reviewed On: Jun. 14, 2012

Another RAVE review. Made exactly as written, except subbed 1/4 cup of the oil for applesauce... only because I ran out of vegetable oil! (Honestly, who runs out of vegetable oil?). I made it with Cream Cheese Frosting II from this site (do NOT make the changes recommended by the 1st reviewer unless you want a glaze rather than a frosting). This was probably the best carrot cake I've ever had. Everyone raved about it. I included the carrots, nuts, raisins, pineapple, coconut & all! Absolutely fabulous. Thank you Sam, you've made me look like a talented baker. :) (I baked in a 9x13 glass pan for about 55 mins)

Reviewed On: Mar. 11, 2012

Love these! These have become one of my "go-to" cookies for Christmas (and, well, for any time). Just realized I've made them multiple times without reviewing! This past Christmas I made them but couldn't find the Andes (bulk or namebrand) chocolates ANYWHERE... except in the gourmet section where they were handmade in little baggies and SUPER expensive. So I used mint-chocolate-chips and they are NOT the same. Ok, but definitely lacking. Before I moved to Ontario, I used to be able to find the bulk-style (in BC) at many different grocery stores... so not sure if it's a regional thing? Anyway, if you can get the Andes-style chocolates, USE them, it's worth the difference. Next time I might even cave and buy the gourmet ones if it's for something really special. These also make a great chocolate cookie "base" (try other additives - crushed candy cane, peanut butter chips, butterscotch chips or skor/heath bar bits etc). I used them for "ears" on monkey cupcakes and they were a hit. Definitely a recipe I've used over and over and over again!

Reviewed On: Mar. 6, 2012