My mother's recipe for these cookies came from a friend in the mid-1950s, so they've been around a while. My version calls for 2 teaspoons of vanilla and no salt. I made them for Christmas with chopped cherry jam (from Door County, Wis.) and drizzled melted white chocolate over them. I have never had a problem with them speading too much.

Reviewed On: Dec. 24, 2007