My all around favorite cookie of ALL TIME! Tips: I make the cookie dough and place it onto waxed paper, make into a log, and put it in the fridge for one hour... then I roll it into tsp size balls by hand (do not flatten), place on a parchment lined cookie sheet and then chill again for a bit. Then I bake for about 15 minutes... until golden. I let them cool a little while on the cookie sheet then I transfer them to a rack to cool. The frosting is EVERYTHING on this cookie! Pipe the frosting on with a piping bag and a large tip. I also use 2 TBS. of butter in mine. Sprinkles are nice too! Make sure to let the cookies sit overnight after frosted to let them cool... the frosting hardens a bit and helps hold this very fragile cookie together. EGG NOG VERSION: add 1/4 tsp. fresh grated nutmeg to the dough and 1/4 tsp if rum flavoring and another 1/4 tsp. of fresh nutmeg to the icing. YUMS!

Reviewed On: Dec. 17, 2008

Great recipe! TIP: from Martha Stewart... to prep the pan grease it with butter, line it with foil, grease the foil, then coat liberally with powdered sugar! Works GREAT! I used a 9 X 13 pan too... and just cut them in squares and tossed in powdered sugar. Yums!

Reviewed On: Dec. 17, 2008

Tip: I doubled the Pecans... measured them whole and pulsed them in the food processor until they were the right size. I also toasted the Pecans first when they were whole. For the crust, I used all butter... no margarine. I also used 1/2 of whole wheat flour and 1 1/2 cups standard flour and to add some heartiness. These were delicious!

Reviewed On: Nov. 27, 2008