Note I don't know what I did,but I can't get a rating other than "I did't like it". I love these type of cookies so I'm providing the differences from the original and ideas why people have had issues. Sorry my rating is messed up, but I can't get it to change.
I can understand why people have had issues with these cookies especially being dry. I inherited the family metal press along with the recipe. My mother started baking at Thanksgiving and would freeze cookies. Most she used vanilla extract except Christmas trees she dyed green and used almond extract. I suggest one make sure they have pure extracts not imitation as imitation will make your items bitter. The original recipe is the same when it come to flour, salt, and butter. The recipe was to cream butter which it didn't specify salted or unsalted and I know my family always had salted butter and never changed the salt in the recipe. The big difference between the recipes is the original used ¾cup of regular sugar not confectioner's. Confectioner's sugar although it's regular cane sugar ground to a fine consistency it also contains up to 3% cornstarch as an anticaking agent. This along with the reduction in liquid because the original recipe used whole eggs may be why people have had difficulty using the press and finding adding butter helped, but although it helped the press issue the cookies probably had a dry texture. After creaming the butter and sugar together , eggs were beat in and then either vanilla, or almon
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Note I don't know what I did,but I can't get a rating other than "I did't like it". I love...