I only gave it 3 stars because I haven't tried this recipe. I do have one very similar that friends & family expect to see every Christmas. Mine uses 1/2 cup butter, 4 eggs & 2 tsp vanilla. The rest is the same. The batter is very stiff so a stand mixer is a huge help. A few tricks to these cookies is to chill the dough for at least 4 hours, use small amounts at a time, keep the rest chilled & to roll the dough into larger balls, roughly ping pong ball size, then dredge them in the confectionery sugar. You will get messy. No matter what size, bake them till they're still soft in the center - like a moist, chewy brownie. They have to sit on the tray for a minute after taking out of the oven so they will continue to cook. By taking them out when they're still soft centered, they'll stay moist after taking them off the baking sheets. A small, metal spatula works best for lifting them off the sheets.
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I only gave it 3 stars because I haven't tried this recipe. I do have one very similar that...