This is a fantastic recipe for the cookie press, I switched shortening for butter since I prefer not to bake with shortening. I'm also glad I cut the recipe in half because using my press I was still able to get about 70 cookies out of it using different discs. Will definitely use this recipe again. I also recommend cutting the time down, I baked each batch between 5-8 minutes depending on the shape and size.

these were the best peanut butter cookies I have ever had, I was surprised to like them since they don't use flour. I def agree you will need milk to help wash them down. Will make again and again :)

The name definitely fits these muffins perfectly, they are so delicious and moist. Only thing I changed was I added half of tsp of vanilla bean powder because I didn't have any extract left, other then that I followed the recipe exactly.

this was a pretty good muffin but I didn't think it was anything too spectacular. The recipe definitely made more then 8, I was able to get about 12 out of the batter. Other then that easy very to make.

These were so time consuming but I have no doubt they will turn out fantastic. I adjusted the recipe a bit as well, I used half whole wheat flour, used a tinge more oil, used instant potatoes (baby red's and buttery) and instead of mixing cheese into the potatoes I sprinkled shredded cheese on top before I folded over. I also rolled the finished perogie in garlic seasoning (before freezing) to give it a bit of a kick. I would definitely recommend using a fork to seal down and a double bonus you will get the imprint that you see in Mrs. T's. My grandmother used make these all the time and I've always loved them homemade. She would be so proud knowing I'm following in her footsteps.

Just got done making these cookies, they are extremely tasty. Next batch will be in for less time since I prefer mine to be a little more soft. Can't wait until my fam tries these on Xmas.

It was pretty tasty and the family loved it. They always say a cook/baker's worst critic is themselves and that stood true for me on this particular recipe. Next time I'll use a smaller pan and add less peaches.

These are delicious, I used about 18 oz of pumpkin and lowered the chocolate chips as previously suggested and baked for about 12 minutes which was perfect and kept the cookie soft. Will definitely make again.