This recipe is like the one I had many years ago. I use butter instead of margarine. I have also used almond extract for a change of pace. I never or almost never make shaped cookies so the softness of the dough is not a problem. I do however us an ice cream scoop to place them on the cookie sheet, a flat bottom glass which has been dipped in a sugar and cinnamon mixture to flatten out the cookie to my desired thickness and size. I have refrig my dough between batches to keep the dough from becoming too soft. These cookies could best be described as a butter cookie (not overly sweet without the icing) and an addictive one at that!

Reviewed On: Oct. 15, 2009

I have been looking for this recipe. I use shortening insead of oil. If one would use an ice cream scoop to drop the cookies on to the sheet and a flat glass to flatten them (which has been dipped into a sugar and cinnamon mixture)the process is easier than rolling. These cookies just barely have time to cool and become crisp before they are gone. There have been times that I have had to put the dough in the frig on warm day or when the kitchen is hot between baking time.

Reviewed On: Oct. 14, 2009