This recipe is a real sleeper. The cookies don't look all that impressive, but WOW - what a flavor you can get with a few adjustments! I make a similar pumpkin cookie, and have always added halved cranberries. So when I found this one, I just had to try it to compare. I knew after reading the recipe that this one would be a little too bland to suit our tastes, so I added 2 tsp ginger, 1/2 tsp cloves and increased the cinnamon to 2 tsp. Also added 1/8 tsp cayenne pepper to give a nice, warm glow. The counterpoint offered by the tang of the cranberries against the sweet spiciness of the cookie was absolutely outstanding! I substituted mashed, cooked sweet potato for the pumpkin, which I do frequently in recipes that call for pumpkin. I find the two vegetables are pretty much interchangeable, but I like using a fresh, newly-cooked vegetable rather than a canned one. The texture of these cookies is decidedly cake-like as others have noted, but we appreciated the soft, moist, spicy little pillows with a cup of tea. Also made a glaze using 1 Tb softened butter, 1-1/4 cup powdered sugar, 1/4 tsp cinnamon and enough orange juice to make it easily spreadable. I brushed it over the slightly warm cookies. The glaze dried with a festive sheen. Be sure to flatten slightly before baking, or they'll come out shaped like golf balls! Obviously, I had to do a lot of tinkering to get this recipe where I wanted it, hence the 4 stars. The additions I made, however, launched it easily into 5 star
Was this review helpful?
18 users found this review helpful
This recipe is a real sleeper. The cookies don't look all that impressive, but WOW - what a...