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Cranberry-Pumpkin Cookies
In my opinion, these are too cakey to be cookies, but they are very good. After my first batch as cookies, I changed to a mini muffin pan. That lent itself better to the texture of the batter. Since they were now muffins, I made a quick glaze of powdered sugar and milk and drizzled it over. I would make them, again, that way.
2 users found this review helpful
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Reviewed On:
Dec. 23, 2009
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