I found the flavor to be very good. I made some minor tweaks mostly because my wife cannot eat garlic, so I increase the scallions and added chicken with the tofu. My problem has been getting the noodle consistency correc.t First time I soaked for about an hour as instructed, and they were kind of crunchy but tasty. Second time I kept the water warm on the stove (not boiling...below a simmer actually), and the noodles came out totally mushy. Now I am soaking them in warm water (per package instructions) and checking them every 2 minutes until they seem right. I suppose this depends on a lot of factors, like brand of vermicelli, water temp, etc. So I am not blaming the recipe for this. Just a heads up to others, mostly. As far as the recipe, I took away a star only because it is a bit time consuming. But it is worth it, for sure.

Reviewed On: Sep. 12, 2012

The bottom line is this recipe made for some delicious cookies! The only change I made at first was to double this recipe. However, after the 1 hour chill time, the dough was very crumbly and I had trouble making dough balls. I threw the bowl on the mixer, added about 1/3 cup of vegetable oil, and the texture/consistency was much improved. I also sprinkled the dough with sugar just prior to baking. 10 minutes cooked these to perfection in my oven.

Reviewed On: Mar. 10, 2012