I made these twice today (goofed a bit on the first batch) and LOVE them. My family does, too! On the first batch I didn't mix them long enough, so they were more crumbly and dense. I should have come to the blog first to see pictures and tips! Then I made another batch for Thanksgiving dessert, and that dough was much softer and smoother. They still didn't spread like the ones on here -- perhaps because I used white whole wheat flour? But the taste is fabulous, and I can't wait to serve them on Thursday! Oh, I also didn't make the frosting because I don't like the taste of alcohol and we generally don't eat sugar much here. I think without icing they're great! lots of nutmeg and butter flavor! The whole grain flours absorb more liquid which is why your cookies were not able to spread the way they should have. The dough was too dry. Whenever applying a whole grain flour to a recipe that use white four, be sure to add more liquid. ~Amy

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