This is a great base recipe. I tweaked it a bit to my tastes: increased the flour to 1 3/4 cup, used white whole wheat flour, decreased the sugar to 3/4 cup and substituted buttermilk for the milk as well as added 1/2 tsp of baking soda to react with the buttermilk (this is enhanced if you let the batter sit for about 10 minutes). This makes a nice, thick yet fluffy batter into which you can gently fold the blueberries. I nearly doubled the blueberries with no sinking problems. I added the glaze on top .

Reviewed On: Jul. 26, 2009

Great flavors. Like other recommendations, I reduced the butter and toasted the cashews. I would also recommend adding a tablespoon of flour or cornstarch to the butter then cooking with the the other sauce items to thicken the sauce a bit. I will probably reduce the cashew amount a bit next time to maybe 1/4 cup. This recipe seems like it would work equally well with the addition of carrots and/or celery.

Reviewed On: Jul. 26, 2009

I made this recipe with some hestitation because the reviews were quite mixed. But my husband requested a shaped pumpkin cookie so I was happy to find this. I must say that I did NOT experience any of the problems that some did. The dough was easy to work with and although the cookie itself is not cloyingly sweet, it does get the frosting which sweetens it up considerably. I'll just mention that I used 1/2 c butter and 1/4 c shortening as I was short on the butter. Also, as with any roll-out cookie I make. I chill for a minimum two hours then take the dough out and let it come to room temperature for a minimum of 1/2 hour before rolling. No pie-crust taste here. Just yummy cookies. Thanks for the recipe.

Reviewed On: Nov. 2, 2005