This is amazingly good! The only substitution that I made was using dried cranberries in place of raisins, as my husband and I aren't fond of the latter. It's wonderfully moist, deliciously fragrant while baking, and tastes even better the next day when the flavors have had a chance to marry. Next time I'm definitely making a double batch!

I was disappointed on the first attempt - the finished product seemed tough and dry. It may have been the fault of the ground pork I used - packaged, right from the meat case. It may have been too lean, and was ground fairly coarsely. I'm going to try it again, but ask the butcher for double ground pork that's not too lean. Spices were a flavorful combination, but I would probably use about one and a half times the spice mix per pound of meat than what's called for in the recipe (we like a bit more robust seasoning than many folks). First time a disappointment, but will definitely try again.

I've never made spritz before but wanted to try something different this year. Armed with a new cookie press, I went to work with this recipe yesterday, and I'm wondering why I didn't work up the courage to do these years ago! The only change I made to the recipe was to substitute lemon extract for the almond extract called for. The recipe came together quicly and easily, and the dough popped out of the press wonderfully. Cookies held their shape, with a baking time of six minutes. The flavor is "just right" and it's hard to stop nibbling them. Will definitely make these again and again in the future and plan to experiment with different extracts (orange intrigues me!). Thanks so much for this recipe.

I made these yesterday for the first (but definitely not the last) time yesterday, following the recipe exactly. These tasty little morsels are a great change of pace from so many of the typical holiday cookies - the tang of the orange and cranberry combination is wonderful with a good cup of coffee. I did get the recipe yield of 36, but they were quite small. Next time I'll do a double batch and increase the size of cookies a bit. I used regular Craisins but next time will try this with the orange-flavored ones. Overall, a real hit with my husband and me. Will definitely make these a holiday cookie try tradition.

Oh my gosh, these should be declared illegal LOL! I took tips from others and doubled the crust ingredients. Saved a bit of time by using the microwave to melt the caramels rather than doing it on the stovetop. Baked in a 9x13-inch pan lined with foil lightly sprayed with PAM. I used about 3/5 of the crust on the bottom and sprinkled the remainder over the top. Once they were cooled completely I cut them with a pizza cutter which was also sprayed with PAM. Then I made the mistake of trying one... and another... and another... These are so rich and delicious and go great with a cup of coffee.

I was attracted to this because it didn't require a rolled piecrust (one thing I've never mastered and I "don't do" store-bought). Before trying this recipe I read the reviews and as others suggested, made modifications to the seasonings. Rather than just using white sugar for tossing the apples, I used 1 tbsp. each white & brown sugar, 1-1/2 tsp. cinnamon, and 3/8 tsp. nutmeg. I used about half of this mixture for tossing the apples, then added the rest to the crust mixture. As for the apples, I used a wonderful variety, Wolf River, available in the Upper Midwest and New York State, though perhaps not common in much of the country. It's a fairly tart apple and the individual fruits are HUGE - some can weigh as much as a pound. I only needed two apples to make the pie. The results were terrific! (though I did increase the baking time slightly to 50 minutes... just know your oven, check near the end of the cooking time, and adjust accordingly). This recipe is one that I'll use often... in fact, hubby has already requested that I make it again next week! My heartfelt thanks to the person who originally submitted it.

These are very good and so easy. Next time I'll probably add a bit more spice - perhaps a bit of nutmeg. They're yummy right out of the oven, and will probably be even tastier after a few hours to give the flavors more time to blend. This recipe is definitely a keeper!

This is truly the perfect molasses cookie. I followed the recipe exactly and they baked to perfection at 350 degrees for 8-1/2 minutes. It's reminiscent of a recipe that I used for many years but lost during a move. The smell as they're baking is wonderful, and the results are even better. Next time, I may increase the spices just a tad, and use half and half white and brown sugar. Any excuse to experiment and have more of these!