I give this recipe 5 stars, because it has GREAT flavor. HOWEVER - I MADE A CHANGE which also resulted in a wonderful 'full' cookie. Something to keep in mind when baking cookies is that if you use butter, your cookie will spread much more than using shortening.
After reading several reviews which commented on the cookie recipe spreading a lot, I decided to replace the 3/4 c butter with 1/4 c butter and 1/2 c butter flavor shortening. This change will give your cookie a flakiness or 'shortbread' texture, yet keep it's shape as it cooks without spreading.
I also decided to alter the flour - I used 1/2 regular flour and 1/2 self rising flour. This too helped keep the shape.
I also put my dough in the freezer for 2 hours to chill (I was working on rolling out a batch of regular sugar cookies) so that when I placed it on my well floured board, it rolled out perfectly.
I always hate to see good reviews for a recipe that has been changed, as it really isn't the same recipe if it has been changed up. . . but this was a great base to work with and with the slight alterations, which didn't affect the flavor whatsoever, it will be a cookie recipe that I will use for years to come.
Thanks!
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