Yields tender, melt in your mouth cookies -- these put store bought to shame. I toasted the pecans and used 1/2 white and brown sugars, also used one stick of margarine and one stick of butter because that's what I had. Preheat oven while dough is chilling. Don't overcook, and watch carefully if using a dark cookie sheet. I had to pull the ones on the dark sheets a minute or so earlier. I made these as a gift for my Grandfather's 94th birthday. A big hit!

Reviewed On: Dec. 6, 2009

Absolutely delicious and satisfying. Only changes I made was 2 c. sugar, 3 tsp. ginger and cinnamon, 1-1/2 tsp. cloves, 1 tsp. cardamom, scant tsp. allspice and nutmeg. Used an immersion blender to mix -- worked so-so. Ended up straining the hot tea into another cup -- fabulous! Will follow directions and ground the spices first, next time I make this.

Reviewed On: Dec. 3, 2009

Really good; really easy.

Reviewed On: Nov. 26, 2009