Reviewed: Nov. 26, 2009

Made this in a pinch since the recipe sounded so simple and they were totally a hit at Thanksgiving! I used all whole wheat flour, pumpkin pie spice in place of the cinnamon, and left out the pecans and dates, and they were still awesome! Thanks for the recipe.

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momma2kinsey

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Reviewed: Oct. 12, 2009

Oh my Lord in heaven! These cookies are fabulous for a number of reasons: there are no eggs or oil in the recipe, they are drop cookies that come together in a snap, the recipe makes a ton and doubles easily, they are delicious even without the frosting. My husband wants me to keep these around all fall and winter long. I didn't really change a thing, except for soaking the raisins in some hot hot hot water for about 10 minutes then squeezing out the liquid before mixing them into the dough. I did run short on raisins so I threw in some dried cranberries along with the raisins I did have. Really added a nice tang and different type of sweetness - but I'm certain they would be just as wonderful without the change! Thanks for a keeper!

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LIZMULLEN

Cooking Level: Expert

Living In: Dallas, Pennsylvania, USA

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Reviewed: Oct. 5, 2009

These cookies are very festive for fall but the cookie itself is a little on the dry side. The frosting is like eating a praline- very tasty!

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Cher

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

These were great! I followed the recipe exactly. Yes, the cookie is plain, but by design. (I also think if you leave the dates and pecans out you are not getting the full effect!) If they had any more flavor it might be too much paired up with the frosting. I thought the balance was perfect. I used pre-chopped dates and I think the next time I bake these cookies I will soak the dates before adding them. the dates were a little chewy for my taste. Also, I started out frosting each cookie with a small spatula. The frosting was getting too hard too quickly. I ended up re-heating it and adding a little more milk to thin it to an icing. I left the pot on the warm burner and dipped the top of each cookie into the pot and then let it "dry' on the cooling rack. It was so much faster and they look much prettier. I used a cookie dough scoop to form the cookies and that worked out very well. Good recipe! Thank you, Leona.

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Susan

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Reviewed: Sep. 24, 2009

I have made these cookies for the Children and for the members of the American Legion along with a lot of them for their cook outs (fundraisers) and everyone has raved about them...never had a complain, never... I am a diabetic so I make mine with a little less sugar and people really like them that way...Jack

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JackL

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Reviewed: Mar. 8, 2009

I only made the frosting (based on the numerous five star reviews) so that is all I can comment on. I made it to go on cupcakes, but I didn't have time to frost them right then, so I made the frosting and thought I could let it sit until I got back from my run. When I returned home the frosting was as hard as caramel candy! Luckily, it turned out fine when I heated it up over the stove, and then creamed it with my beaters again. It stayed soft long enough to frost everything. I didn't have maple flavoring so I used almost extract - still turned out fine. In conclusion: this frosting is AMAZING, but be careful. We were all eating the tops right off of the cupcakes!

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 4, 2009

I thought these were great, but my family/friends thought they were too "cakey". I will say, they are definitely more of a muffin consistency, and the cookie itself is quite bland -- but combined with the frosting, I thought these were very good. Made a great breakfast cookie :)

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Meg

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Reviewed: Dec. 13, 2008

Absolutely delicious and I love the way they store nicely. My mom used to make these and I lost her recipe. These taste just like hers! It's important to work quick with this icing. If it starts to get too thick,add a little milk to make it more spreadable. I left it on the warm burner so that it didn't cool down completely.

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teenybopper

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Reviewed: Nov. 9, 2008

Well, I have to agree with the majority here - the frosting is spectacular! The cookies turned out okay, but not really flavourful enough for me (and I did increase the spiciness by adding more cinnamon plus nutmeg, vanilla, allspice and a bit of ginger).

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WashingtonChef

Cooking Level: Intermediate

Living In: Berlin, Berlin, Germany

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Reviewed: Nov. 2, 2008

This frosting is amazing! I made another pumpkin cookie recipe from this site (a mistake...not enough flavor or spice!) and I put this frosting on top when I realized they needed more flavor. It did the trick perfectly and the guests raved! a few even dipped the apple slices into the frosting bowl because it was so good! I will try this cookie recipe next time.

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JBrown

Home Town: Hillsboro, Oregon, USA

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Reviewed: Oct. 31, 2008

These cookies are deadly. I used more spices than the recipe called for. I put in cinnamon, ginger, ground clove, allspice,nutmeg, vanilla. I made them large using a tablespoon to measure them onto cookie sheet. My husband exclaimed* those cookies are awesome.* Love the maple flave icing ... YUMM!!

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cindy

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Reviewed: Mar. 11, 2008

The cookies are just okay; quite cakey and a bit bland. I am thrilled about the frosting, though (hence the ***** rating,) and as I have some extra, am going to make butter cookies to use the excess on. I used maple syrup as I had no flavoring. You MUST try this frosting!!!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

Great recipe. My family really liked them - even the kids. The frosting was a little too much for us. Next time I'll make more of a glaze instead. The cookies are healthy without the frosting. I'm going to add oatmeal to the dough next time. We really enjoyed these cookies.

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Elizabeth

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Reviewed: Dec. 14, 2006

What a great recipe, although I do admit to making quite a few changes in the interest of health. First I used 2 c of almond meal and 2 c of whole wheat flour - heart healthy shortening and heart healthy margarine and I didn't have any dates or walnuts, but I did have half a cup of slivered almonds. Instead of cinnamon I used pumpkin pie spice and about 1/2c less pumpkin than the recipe called for. They're fantastic. The cookies alone are wonderful, but iced they're really amazing. This is a great recipe and the frosting recipe could easily be altered to fit any number of cookies. Thanks so much for sharing this!

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cooking4two

Cooking Level: Expert

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Reviewed: Nov. 19, 2006

The icing is amazing on these cookies. So favorful! The cookie itself was not so favorful. I think it needed more pumpkin flavor.

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MicheleL

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Reviewed: Oct. 22, 2006

Delicious cookie. I use pumpkin pie spice instead of just cinnamon--I think they'd be too bland without it. The icing is great. It's something I'll be able to use with other items. Great flavor!

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