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The Best Rolled Sugar Cookies

Reviewed: Jul. 11, 2014
I LOVE this recipe. I've used it for years and every time, it blows people away. Paired with either a royal icing for detailed cookies or a simple buttercream for lollypop cookies, it's aways a hit. In regards to the sticky texture of the dough some reviewers have noted, I always chill the cookie dough over night, and work a little extra flour into it before rolling it to about a 1/2 inch thick. They don't brown, but become pillowy soft. With this recipe, I've gotten countless requests for baby shower, birthday, and auction event cookies.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 29, 2008
Oh my gosh! This is the first pumpkin bread I've ever made, and I'm pretty sure it will spoil me off any other. I've even got my mother hooked (she's one tough critic). Tastes great with a thin layer of cream cheese. Will definitely be making this again. Thank You the world over for posting the recipe!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 3, 2008
I like this recipe. It was the first time I had ever made pumpkin anything. It turned out great. I took the advice of another review and cut the amount of spices to 1 3/4 teaspoon. For the spices, I used about 3/4 teaspoon cinnamon and 1 teaspoon pumpkin pie spice. The mix itself was extremely easy to drop onto the cookie sheets. As another review warns, the shape the dough is in when it enters the oven is the shape it comes out in. I just used to small spoons to round off the cookies and they came out fine. I will definitely be baking these again near the holidays. Thank you!
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