These were very, very good. I used butter instead of shortening with no problems. I also substituted brown for white sugar. I froze the dough for two days, then kept it very, very cold between each baked batch by keeping it outside in the Utah winter! I used a tablespoon size ice cream scoop to form. The dough was just a little sticky, but not any stickier than other cookie dough you roll. Perfect baking time for me was 9 minutes on parchment paper, which makes cleanup a breeze! The cookies were crispy around the edges and soft everywhere else. Nice recipe, thanks for sharing it!
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These were very, very good. I used butter instead of shortening with no problems. I also...