Everyone I have made these for agree that they are THE best cookies ever! (These won me the Xmas cookie contest at my office!) I add a teaspoon of vanilla to mine; gives the actual cookie part a better flavor. The key to these cookies is really good butter; I usually use Organic Valley Pasture Butter and those always come out 100% better than the batches I have made with regular butter. At the very least, definitely use a salted butter. When I first made these last year, I used the strawberry jelly that I had just made from fresh picked early glow strawberries; those were heaven in cookie-form! They smell amazing straight from the often, but don't eat it right away, no matter how tempted you are - molten jelly is the hottest thing on earth! Warning: You will become addicted. But it's worth it. Go and make these right now!

Reviewed On: May 28, 2011

THESE ARE SO GOOD!!! I made mine with 3/4 c white sugar, 1/4 c light brown sugar + a splash of vanilla. Scooped with a tablespoon, flattened with a fork for the tradition pb cookie look, and baked for 10 minutes. SOOOOO peanut buttery!!!! Sweet, salty, and with the perfect consistency. And now I have a delicious cookie that just happens to be gluten free!

Reviewed On: Aug. 5, 2010

This was delicious! I used 1 sweet potato instead of the 2 regular potatoes, and I only had baby carrots on hand, so I used about a dozen of them. I split the squash in half lengthwise, scooped out the inside, sprayed it with canola oil, and baked it cut-side down for 30 minutes in a 375 degree oven. I used Smart Balance Light Margarine (which is dairy-free) instead of butter (has half the calories & fat of butter too!) to sizzle up the vegetables, and Better than Boulion No-Chicken base instead of chicken broth. With those two changes, it became completely Vegan! (like me) Since the squash was pre-cooked, after I sizzled the vegetables, I threw in two bay leaves, and covered and simmered for only 15 minutes. I blended it with a stick blender in the pot, then threw in a pinch each of cayenne pepper, sage, and french thyme. It was great, my family loved it! Next time I think I may puree only part of the soup, as the texture once it was all blended came out a tad baby-food-like.

Reviewed On: Nov. 18, 2009