"I made these for a friend who loves shortbread and chocolate, so naturally chocolate cookies with a shortbread texture were a hit! These cookies are a bit dry for me personally but she loved them. The only reason I'm not giving 5 stars is because this dough was a pain to work with, very crumbly and dry. I think if you don't use your hands to knead the dough together, it may never incorporate fully.

"My boyfriend loves these, he's a cherry and white chocolate lover. The first time I made them, the texture was kind of weird, I guess because I used shortening instead of butter. The next time I followed the recipe exactly using butter, and the texture and flavor was great. The cookies were moist and looked just like the picture. I've been asked to make these again and I'm sure it won't be the last time!

"I made this for a cheese-loving friend, and there were no leftovers! This recipe is amazing and well worth the extra cost of a wedge of asiago cheese. It's so easy to make and so pretty. The aged cheese gives the pasta great flavor, you don't really need to add extra seasoning, and that's coming from me who over-seasons EVERYTHING!

"These cookies are amazing! I made mine with Splenda and no nuts, because they were a gift for a friend who's not a nut lover. Immediately after I baked them and tried one, I whipped up another batch, that's how good they are! I was skeptical about the absence of baking powder or soda, but these don't need it. They have a wonderful moist, brownie-like consistency. Make these to impress your next guests!