By Pink_Diamond on March 08, 2010
Photo by mybenz92
Photo by mybenz92
"I first tried these at work. A coworker of mine brought a ziplock bag full and I think I ate half to myself, lol. Sooooooooo of course I had to ask him for the recipe which he got from his dear Mom. They are so addictive, I have to freeze some when I make them or I will eat them all. They are just as tasty with or without nuts and raisins."
Serving Size: 1 (34 g)
Servings Per Recipe: 36
"Both the flavor and texture of these cookies is marvelous. The recipe sounded great and I wanted to try it but I needed to make it a bit more diabetic friendly. Here's what I did: Replaced 1 cup of the flour with coarse ground whole wheat, used a Smart Balance type margarine, used 1 whole egg and 1/4 cup egg white, 1/4 cup Splenda brown blend and 1/2 a cup of Splenda granular for the sugar. That was it for the diabetic changes. Some of the walnuts I minced so fine that they were nearing ground and some I left in bigger pieces to add some crunch. I need to tell you that they are addicting! You really keep wanting to pick up another and another. Thanks Pink for sharing this great recipe. Made for Photo Tag."
"Very mild tasting cookie. I personally would have preferred a more flavorful cookie. My family was not impressed either for same reason, not much flavor. I sprinkled Powdered Sugar on mine to help bump up the flavor but it wasn't much of an impact."
"We were looking for a way to use our halloween pumkin and these pumpkin cookies were just the ticket. We didn't change a thing. Thanks"
"These are a wonderful addition to your fall baking. Especially if you love havng your house smell heavenly from the baking of spices - cinnamin, nutmeg, and ginger. I omited the raisins and nuts and added in 1/2 cup of mini choco-chips. Those don't keep, so either store them in your refrigerator or eat em up right away.:-) Made for RecipeTag in KK's forum."