Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized the recipe first by substituting Earth Balance for the shortening, turbinado sugar for the white sugar, 1 TBS ground flaxseed with 3 TBS water for the egg, and whole wheat flour for the A/P flour. I also drizzled icing over the cookies, after baking: organic powdered sugar dissolved with a small amount of almond milk until thick but not too runny. Put into a small ziploc, cut a tiny hole in a corner and drizzle icing over the cookies. Allow to set before serving. The cookies came out moist, fluffy, and not overly sweet. Everyone was impressed, vegetarian and meat-eaters alike. I'd definitely make these again!

Reviewed On: Feb. 7, 2007