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Iced Pumpkin Cookies

Reviewed: Oct. 19, 2012
This recipe was exactly what I was looking for to sell at our town's Pumpkinfest. I topped it off with an orange powdered sugar glaze and pumpkin shaped candy corns. I used a large scoop for my cookies and got 17. I baked them for 15 minutes in a 375 oven. They spread just fine without any pressing down. They don't stack well since they're so soft, but they do freeze well once they're baked, then you can stack them.
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No Fail Pie Crust II

Reviewed: Jan. 22, 2011
I'm pleased with the results of the pie dough if I were using it for a pot pie, but it tastes a little too salty for a fruit pie. Next time I'll reduce salt by 1 tsp and maybe replace it with a tsp of sugar.
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