The texture of these cookies is lovely -- soft, light, & moist. My only complaint is that I wish they had tasted more strongly of lime (I followed the recipe as written, except that I used confectioner's sugar for the glaze rather than white sugar). Still, a nice recipe that was a crowd-pleaser at the office.

I've made this for several parties over the years and it is so easy and turns out great every time. It's a big crowd-pleaser and feels very fancy despite being so easy to put together.

This has great flavor, but it came out a bit dry for me -- I'm not sure if I overbaked it or if the recipe needs a little more oil. I made it exactly as written, except I did bake for a few extra minutes because it was still gooey in the middle after 45 minutes.

I made this as written and it managed to somehow be both underseasoned and overseasoned. I think the main problem is that it has very mild flavors except for the cloves, so even though it's a tiny amount of cloves it overpowers the whole dish and gives it an acrid taste. I would recommend just leaving that out if you want to make this, but I wouldn't make it again -- there are plenty of great pasta dishes out there.

I made this exactly as written for my family's New Year's party and it was a big hit! They thought it was similar to baklava, which I agree with. Pretty easy to make, but definitely make right before you need it -- it's best fresh and warm!

Just didn't think it was as great as the reviews said -- not that flavorful and weird texturally. (I followed the recipe exactly.)

I followed the suggestion in the Cook's Note and made the cookies half the size noted in the original recipe, and I can't imagine them being twice as big! The smaller version is the size of a typical thumbprint cookie. I also used a teaspoon of vanilla extract in lieu of the vanilla sugar, because I didn't have that, and they turned out great. A lovely buttery cookie with just the right amount of jam in the middle.