This was easy, and quite tasty. I did add one step: First I dropped the dough in granulated sugar to coat, then I moved it to powered sugar for a second coat. Seems to have helped the powered sugar stay nice and white after baking. (Stole that tip from a chocolate crackle cookie I make). I also used a small scoop to drop the dough into the sugar. Much easier than a spoon and helps it stay more round. They do spread a bit, so don't put them too close on the pan, or they'll stick together. I also tried a batch by just rolling in granulated sugar, then smooshing flat with a glass dipped in granulated sugar. You get a flat cookie this way, and although not as pretty, I think they tasted better this way.

Reviewed On: Dec. 20, 2008

Excellent! Has become one of our family favorites.

Reviewed On: Apr. 30, 2008