Like others have said, a good basic recipe. I wound up doubling the soy and oyster sauces, plus I substituted cornstarch for flour (and used more of it) so it wouldn't be so thin. I recommend undercooking your noodles slightly so that they can finish in the sauce without being overdone.

Reviewed On: Nov. 2, 2011

These were good, but the reviews set me up with higher expectations! The pumpkin flavor definitely gets lost with everything else these cookies have going on; I'll see what I think after they've aged a day. I added more spices - extra cinnamon, some ginger, allspice, cloves, and nutmeg - upon reading the suggestions. The shortening keeps these cookies from spreading much, which makes for nice puffy cookies. The frosting was more like a maple fudge. I wound up adding nearly all 2 c. of confectioner's sugar, but if I were to do it again, I might stop between 1.5 and 1.75. It was hard to get the fudgy frosting to really stick to the cookies. I was glad for the craggy tops to give it any traction. I might try these again, but I don't know if they'll make it into the holiday cookie canon.

Reviewed On: Jul. 19, 2011

Used half-butter, half-shortening instead of all butter. Doubled the nuts and the chocolate chips. Also made much larger cookies than recipe calls for - I used my 2-tablespoon scoop instead of teaspoons! Baked about 14 minutes at 350 degrees and got gorgeously tanned and delicious cookies that still have a bit of chew in the middle with crunchy edges.

Reviewed On: Jul. 12, 2011