Thanks, I printed the recipe off! I made cream cheese spritz yesterday! Like the fact these are chewy! I got tired of the regular sugar cookies! (In case anyone is computer challenged- to print off something go up to left corner of your computer & click on file, then print preview & scroll down & just note which pages recipe is on(in this case 1&2) so then click print & remove the "all" & change to 1,2 & print.) Thanks for recipe! Jan

I can't see the first photo but the second looks fantastic. Good Job!

Yaya, sounds wonderful. May I take the liberty of suggesting an alternative that dispenses entirely with the butter and sugar and caramelizes like heaven without butter or sugar? Stick the cauliflower on a roasting pan on high heat, like 450 in the oven with either olive oil or cooking spray, for 15-20minutes and another 10 minutes or so on broil at the same temperature. Some onions to add sweetness to the caramelizing process. And take it out, sprinkle seasoning borrowed from any cuisine that catches your fancy, spray again, and stick it back in the oven for another 10 minutes or so on broil. Pure heaven! I've had friends, Southern belles, who would never dream of anything like loud sneezing, who are reduced to licking their plates. I hope you don't mind sharing my recipe.

Here is another recipe I have used for many years; it always gets rave reviews. To my way of thinking, this is one of those recipes that tastes like you have spent hours preparing the dish from scratch. Toasted Almond Pudding 1 stick margarine -- melted and cooled 1 cup flour 7 ounce can coconut 1 cup blanched-slivered almonds 1/4 cup brown sugar 2 3.4 oz boxes French vanilla instant pudding 2 cups milk 8 ounce tub Cool Whip® Mix margarine, coconut, flour, brown sugar, and almonds together. Put in a large jelly roll pan or a large cookie sheet with very shallow sides. Bake at 325 degrees, stirring frequently, until mixture is brown. Cool and reserve some for topping. Mix together vanilla pudding, milk, and cool whip; chill. Spread toasted almond/coconut mixture evenly in bottom of 9 X 13 glass dish. With a light touch spread the pudding mixture evenly over the almond/coconut mixture. Sprinkle the top with reserved almond/coconut mixture. Refrigerate. NOTE: I have used this recipe for many years and have learned that browning the coconut mixture at 325 degrees is just too hot of an oven. I heat the oven to 325, then turn it down to 300 degrees. You do have to watch and stir very frequently.