I made this for Christmas dessert. It turned out well even thought I used light sour cream (all I had). I cooked it in a water bath. Water bath directions: Wrap the spring form pan in foil. in a large baking pan add about 1 to 2 inches of water. Place the ready to bake cake in the water filled pan. be careful that no water can get between the foil and the spring form pan. The cheese cake was very creamy and delicious. Served cherry pie filling on top of each slice.

Reviewed On: Dec. 30, 2010

I made this cookie for a cookie ex-change, so I made 4 batches across three days and tweaked it a little each time. Findings: 1st batch, I made it exactly as called for in the recipe. I tried to make red and white. Dough was sticky and because of the brown sugar the white was actually tan. 2nd batch – I ditched the brown sugar for white, used only egg whites. White was white this time, Green looked brighter as well. I couldn’t tell when the cookies were actually done before they turned brown on the edges and then it was too late. They didn’t look as pretty with brown edges. Batches 3 & 4 - 1. No brown sugar – use white 2. No egg yolks. 3. One batch - Green / One batch Red. Added food color before flour. 4. Refrigerated the dough before rolling it out. 5. Divide each color in to three equal balls of dough 6. Rolled out dough between pieces of wax paper. 7. Reshaped the dough while rolling so I got 8” squares. Did this by rolling out the dough in to a round shape, drawing the largest square possible on the rolled out down. Folding the rounded edges back into the dough squares and re-rolling. 8. Laid the two squares of rolled out colored dough on top of each other and rolled to make the spirals. Refrigerated as directed. (I only did 4 hours). 9. Sliced dough to ¼” thick or 5 mm. for cookies. 10. Cooked only 7 minutes.. did not rely on visual queue of doneness. Just took them out at seven minutes. Does not yield 72 - more like 48

Reviewed On: Dec. 15, 2010