I made it with lean mild turkey sausage because that's all I had on hand and it was phenomenal. I can only imagine how tasty it would be with chorizo. This recipe's a keeper!

Excellent! Made the recipe as given, and it is delicious and moist. Better than anything you'll buy from your grocery's bakery, and blows away mixes.

I give this four stars as is. But it gets to five stars by adding 1/2 teaspoon of cumin, a few dashes of cayenne pepper (or to your taste), and a drizzle of olive oil.

Beautiful recipe. I made it with fresh herbs as well as dried, and the fresh is tastier, I will admit. The balsamic vinegar makes a big difference and I think sets it apart.

I made the recipe with ingredients as listed. I made sure I used the powdered ranch dressing, as opposed to dip, as other suggested. The only change I made was in technique - I toasted the pecans for a few minutes in the oven. Served it with wheat thin crackers and it was a big hit at Thanksgiving!

I made this recipe without any changes to the ingredients or measurements, except that I opted for unsalted butter and I ground up allspice, clove, and nutmeg in a coffee grinder, which I think provides a little stronger flavor than pre-ground. It was easier to roll them in sugar than just dip the tops. I also baked them on parchment paper so they are easier to lift off the pan. Warm, they were a little chewy in the center and had a nice crunch around the edges. I stored them right away in a tupperware, so hopefully they will retain a little bit of that chewiness when they fully cool off. I love that this recipe uses whole wheat flour, and I am keeping these in the regular rotation.