I made these a few years ago for Thanksgiving and my family raved about them, so for a Halloween party, I said that I would attempt this recipe again.
I did use vegan butter instead of regular butter (and wasn't exactly precise in my measurements), used a mixture of raw and organic sugar, and didn't have ground ginger on hand, so I used pumpkin pie spice instead. They came out beautifully! I cooked them until the edges were browned slightly, let them cool for a good 30 minutes, and then made them into little sandwiches. They were a huge hit and I'm already planning on making them again for Thanksgiving! A+ recipe and very easy to make.
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I made these a few years ago for Thanksgiving and my family raved about them, so for a...