5 stars with these changes: Use bread flour (not wheat or all purpose), add (in addition to oil) 1 softened stick of butter, add 2 level teaspoons of pepper, a little more cinnamon, (and don't be afraid of a little more of the other spices depending on what you favor). The temperature was fine. 28 - 30 minutes initial cook, let cool completely, cut and recook 8 minutes, cool completely and even leave out to harden some more- then store. *The pepper is needed to give it that spice you need.

Reviewed On: May 28, 2011

In a pinch, I thought this was a great recipe. While I did use dry milk powder, I think you could've used milk and added until you got a smooth consistency you like. I used softened butter and not "shortening." Needed a white icing, so I skipped the chocolate - very tasty, great consistency, easy to make. Note, I would only add 1/4 confectioner's sugar at a time to mix and add the portions of milk or dry poweder milk+water as needed to keep the dust down and keep a creamy consistency.

Reviewed On: Oct. 23, 2010

Okay, I could only use what I had in the pantry. So I had to adapt this recipe. I didn't have butter so I used coconut oil and twice the amount. I only had unflavored gelatin so I added 3 tsp vanilla extract. I added an extra egg..still too dry. I didn't have a mixer, so I mixed with a spoon and then rolled the mix into balls which I flattened in my hand and them dipped in confectionery sugar. I cooked for 10 min ...I caught them in time that they didn't burn. Considering I was desperate for a cookie and I didn't have the exact ingredients, these were a nice soft cookie that melted in your mouth good. Hit the spot. I think with butter they would've been awesome, but the coconut oil wasn't half bad.

Reviewed On: Jun. 4, 2010