A nice, light cookie, wonderful for fall. Because it had been described by some as too sweet, I used 1/2 cup white sugar, and 1/2 cup brown sugar. When I first tried it without the icing, it wasn't quite as sweet as I'd hoped, but with the icing, it was perfect. (BTW -- I halved the icing recipe, omitting the butter, but keeping the full teaspoon of vanilla. Worked out beautifully.) FYI -- With small ping-pong sized ice cream scooper (size 40), the stickiness of the dough is not a problem. Just scoop and place directly on to a parchment lined cookie sheet.

Reviewed On: Oct. 28, 2009

Excellent base recipe. Didn't use the tortilla strips, jicama, red beans, or bbq sauce. Did saute the chicken in taco seasoning and added cilantro. Still very satisfying. My husband declared, "This is a keeper!"

Reviewed On: Sep. 19, 2009

Great texture, crisp at the edges, chewy inside. I added the 1/2 tsp cream of tartar and made it both with nuts and without. Good results all the way around.

Reviewed On: Sep. 14, 2009