Inspiration: I love baking holiday cookies for everyone I know –even tangentially….and my mom has a friend, who has diabetes, to whom mom invited for Christmas Eve dinner. Not wanting to leave her out of the Great Holiday Cookie Swap, I modified (ever so slightly) a recipe just for her.

Instead of making Butterscotch Cookies for her….I made Pumpkin Spice cookies using sugarless pumpkin spice chips, rather than the butterscotch, and a 1-to-1 brown sugar substitute. (Made by Swerve, in case you’re interested — it works beautifully. The only thing is, it takes a touch longer to cream with the butter, so keep that in mind.)

The recipe’s from America’s Test Kitchen cookbook: The Perfect Cookie.

The cookies turned out great!

FYI: These are icebox cookies, meaning you roll the dough into a large cylinder, then slice them to the thickness you want — after refrigerating the dough overnight. When you take the dough out from chilling, the sucker is SOLID, so you’ll need a very sharp knife, and make sure to slice them no smaller than a quarter of an inch thick: any thinner and they turn out wonky.

Learn from my mistake!

Christie: Honestly, I can see Tuppence making these for a friend or neighbor who needs a touch of sweet whilst recovering from a cold!