A very yummy pretty cookie! I did add more cherry juice because I wanted to drizzle the tops not cover them with chocolate. I wanted to see the cherry. Next time, I might use milk chocolate chips instead of semi sweet. I want a sweeter topping and the semi sweet still tasted semi sweet...not rich enough.

I loved this recipe. The dough is moist and very easy to work with. When I made my thumb print the dough stayed intact and didn't crack or seperate. I added almond extract, used raspberry preserves and drizzled the tops with a white glaze...very pretty and delicious!

too vinegary. I bought a mid-priced balsamic and followed the recipe exactly. My steak seasoning was not a salt base rub, but a pepper-based. Does that make a difference...does salt help neutralize vinegar? I would like to know what kind of seasoning others used? I would also like to know what or how to grade balsamic vinegar? Surely, price cannot be the only way to judge quality! This recipe needs some pointers added to the directions, please!

I did everything it said except i omitted the cayenne pepper because of the kids. WHAT A HIT! Will surely make this again. I used the leftover chicken broth and used it instead of water when I made the rice. Great recipe for a cold winter Montana day!

The cake is good but its bland. I was hoping for a richer more decadent cake given the name. I thought the pineapple would provide it. If I make it again I'll make some changes to try and find a yummier taste. 1. The bananas are not good. They turn brown and slimy and do not keep well if the cake is not eaten right away. 2. The pudding is bland and does nothing for the cake so I won't use it again. In its place I want to try and find a cream cheese filling to place on top of the pineapple. 3. I might try brown sugar instead of white with the pineapple. 4. Use pecans. 5. Toast the coconut. I think with some changes this cake can become "better than sex" :) But not with this recipe.

I didn't have dijon so I used good ol' table mustard...still delicious and very good. No complaints from anyone at the table, including the picky eaters! great recipe!!!

Fan-tab-u-lous! My elderly father was convinced they were HIS grandmothers recipe! I loved telling him they were and then watching him reminisce about how "gram made these cookies the size of a coffee can!" Amazing how food can evoke such memories! A definite keeper for my recipe box!

these were a huge hit at christmas, just a bit too sweet for me. The second time I made them I pressed them out in a jelly roll pan and cut them into small bite size squares. YUM! Also, my kids liked the milk chocolate chips better than bittersweet.

I'd go 6 stars if I could. this is the ONLY frosting recipe I'll ever use. People who had trouble just didn't do it right. Cooking the flour mixture until very thick is critical for success as is beating the REAL BUTTER and sugar until the sugar has dissolved. I'd remind you to keep any leftover cake in the fridge but you won't have any left with this frosting! WONDERFUL!

I just made this frosting and I'm very disappointed. It tastes just like a plain old powdered sugar frosting that my grandmother used to make for graham crackers. What is the use of the egg yolks when all you need is powdered sugar and milk to get the same result. I'll never make it again.