Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.
I don't like frosting, so I just mixed the walnuts (untoasted) into the dough. They were delicious and easy to make, but next time I would increase the spices by 50%. I might also add vanilla to the dough, and perhaps a sprinkle of powdered sugar on top after baking. Dough also freezes well if you don't want to make them all at once.
I've made these twice, but have had mixed results. The dough was very dry and crumbly. The cookies have good flavor but I need to work on the better to make it more dough like.
Enjoyed this recipe very much however frosting was very runny as written and cookies didn't flatten much...with a couple modifications this is an excellent cookie. I will be making again.
These little gems have been a favored recipe for a couple years now. I add twice the spices, (I like spices) and roast the walnuts before using on top. Other than that I think they are wonderful! I took them to a fund raiser the other day, and they were the first cookies to disappear. Excellent fall winter cookie.
do not substitute molasses for maple syrup as the cookies will remain in the mound shape while baking...
My family loves these cookies. They are so moist, chewy, and flavorful! No one could even tell they were a light recipe. And to top it all off, they are incredibly easy to make. Definitely a keeper!!
This is absolutely delicious and so easy to make. I followed the recipe with the only change is I used 1% milk because that is all I had on hand. I have included this into my favorites and will be making it over the Winter months regularly.
I like to make and try cookies prior to making for family (Christmas give away) these are fantastic! Different from the usual Christmas cookies and it's nice having something 'different'.
Love these cookies and make them at Christmas every year. One of our most favorites! I substitute pecans for walnuts because they are more readily available where we live. Yum! Made them for teacher gifts this year.
This recipe makes great cookies. I've made it several times and had friends ask for the recipe. It's always a hit.
This was SUCH A FANTASTIC recipe! The cookies taste so good with or without the frosting. I found they held their shape a little better (the second batch) if I molded them into little balls like meatballs before baking them.
I liked these cookies a lot, but my bake time was only 7-8 minutes, as opposed to 14, it definitely doesn't make 30 cookies, and the frosting is much runnier than the picture shows. These are all minor modifications, but the recipe overall as written is way off.
This is a great cookie for the the fall and winter holidays! It's just different enough, but has traditional tastes at the same time. This is a permanent additon to my regular list of Christmas cookies I make each year. People gobble them up!
