This recipe is like the one I had many years ago. I use butter instead of margarine. I have also used almond extract for a change of pace. I never or almost never make shaped cookies so the softness of the dough is not a problem. I do however us an ice cream scoop to place them on the cookie sheet, a flat bottom glass which has been dipped in a sugar and cinnamon mixture to flatten out the cookie to my desired thickness and size. I have refrig my dough between batches to keep the dough from becoming too soft. These cookies could best be described as a butter cookie (not overly sweet without the icing) and an addictive one at that!
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This recipe is like the one I had many years ago. I use butter instead of margarine. I have...