Sorry, these cookies were not for me. The dough came together fine but the color was really unappealing. I used black cherry jello and while a different flavor of jello might give better color, the dough and the baked cookies had a very strange, artificial fruit aftertaste. I used regular jello, not sugar free so the aftertaste wasn't from a sugar substitute. I only baked one tray of these and then threw the rest of the dough away. I wouldn't serve these to guests and I didn't want to eat them myself either.

Reviewed On: Dec. 7, 2010

These were awesome! So tasty! They are like very rich brownie-cookies. I used Special Dark cocoa powder which made them darker in color and they had a dark chocolate taste. I had no trouble with the dough being crumbly. It mixed up very well and once it was chilled, it was easy to work with. I used cocoa powder instead of flour to roll these out and that worked nicely and the cookies looked neater with no white streaks. I did notice that if you make the cut outs too thick, they are more apt to break. I baked these for 8 or 9 minutes, then let them cool on the sheet for 5 minutes. I drizzled them with red and green confectioners glaze for christmas and it was very striking against the almost black cookies. The only change I made to the recipe was to add 1 tsp. of vanilla to the dough. Thank you so much for sharing this recipe - it will become a regular for me!

Reviewed On: Dec. 7, 2010

This wasn't bad but it wasn't great either. We had it for dinner but did not save the left overs. Maybe I would like it more pureed before the crab was added. In any case, the crab flavor was really overwhelmed by the tomatoes. I did add a bit of old bay seasoning (after making it as described and finding it a little bland) but it didn't do much for it. One nice thing about it - it is very quick and easy.

Reviewed On: May 16, 2010