As soon as I read this recipe I just had to make these!!! I had all the ingredients, including a very fast waffle iron -- which baked the cookies in about 2 minutes to a nice dark golden brown. When cooled, the cookies were tender yet crisp. Delicious!! I changed a couple things, though. My conscience wouldn't let me use all that sugar and butter without some kind of compensation to assuage my guilt (I don't make many fat/sugar-laden goodies, because I have to eat them . . .). Instead of the all-purpose flour, I used KA white whole wheat (6 1/4 oz.), and reduced the baking powder to 1 tsp. and the salt to 1/4 tsp to reduce the total sodium in the cookies. Didn't seem to make any difference. The cookies rose nicely in the hot iron. Also, the instead of the demarara sugar I used turbinado (maybe they're the same thing??) And I also used lemon extract (1/2 tsp) instead of the butternut. The slight lemon flavor is yummy!!! Ann, thanks so much for sharing all your substitutions - so useful for those wanting to experiment. Glad they worked well for you - PJH

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