These cookies are quite good. They puff up and are soft and cakey inside, but they also keep their shape pretty well. They don't have a whole lot of flavor, though; I added some extra vanilla and some almond extract, though, and it turned out fine. Because they are a little flour-y, I would recommend rolling them out in powdered sugar instead of flour (if you do it on a silicone mat, it is easier to get the powdered sugar spread evenly). Also, be sure to refrigerate for at least 1 hour. If the dough isn't well-chilled, it is kind of sticky and hard to transfer from the countertop to the cookie sheet.
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These cookies are quite good. They puff up and are soft and cakey inside, but they also keep...