These are pretty delicious. Though hubby says there's an off taste to the cookies because of the butternut squash. The coworkers seem to love them fine. The cookies spread like crazy but then they rise. I'd prefer pumpkin or carrot cake cookies over squash cookies.

Reviewed On: Sep. 26, 2011

Wow, these are surprisingly good! It's a cake-like cookie that doesn't spread too much. I think the cookie has perfect sweetness without the frosting. I made the frosting with 1/2 tsp lemon oil for a half batch and hubby said it needed more lemon. I might try real lemon juice in the frosting next time for a more potent lemon frosting. I baked mines for 12 minutes (they're a bit huge) and they were slightly underdone at the top of the cookie. However, I LOVED the gooey underdone texture. It adds moisture, as if the frosting seeped into the cookie.

Reviewed On: Jan. 25, 2011

These tasted just okay. These are indeed difficult to make, especially if you're a drop cookie kind of baker. The wafers basically tasted like good pie crust so I might use it for pie next time! As one reviewer said, these cookies are indeed light. Seems like I can eat 20 of these and thought I only ate 2. The frosting only frosted half the cookies. Adding the sugar on the wafers should not be skipped as the wafers taste plain and needs the sweetness.

Reviewed On: Apr. 17, 2010