I previously had horrible luck with pie crusts; they never turned out well. This one however, is perfect: VERY buttery and just the right amount of flakiness. The only modification I made was to use butter instead of shortening. My search for a pie crust recipe is over!

Reviewed On: Jun. 23, 2011

This was absolutely delicious! Even when I accidentally kept it in the oven for too long the second time I was making it, it was still soft, moist, and scrumptious. Thank you for this amazing recipe!

Reviewed On: May 28, 2009

These are literally the best gingerbread men I've tasted. The flavor is wonderful (maybe it's just me, but most gingerbread cookies are tasteless). I only did a few things differently. First of all, I ground the cloves and nutmeg myself (MUCH more flavor) and added about 1/2 teaspoon of allspice and 1/4 teaspoon of cardamom. As I am a cinnamon addict, I added what must have been 1 1/2 tablespoons of cinnamon. I also began to knead the dough with my hands when mixing in the powders as the dough was much too tough and crumbly. I coated my hands continuously with water, which pressed the clumps together. When I was tasting the dough, I was thinking the cookies would turn out with much too powerful of a molasses taste. However, once cooked, these cookies were filled with warming spices and just a slight hint of molasses. This was my first time making gingerbread cookies, and this will definitely be the only recipe I use. Thank you so much!

Reviewed On: Dec. 11, 2008