I doubled the recipe, and whipped it to death in the mixer as a few people had recomended. I found that baking at 375F was good for a maximum of 9 minutes in my oven. The edges were lightly browned, but not overbaked. (One reviewer had said 350F for 9 minutes was perfect, but that didn't work in my oven at all). I did half the batter according to the recipe, but for the second half I added a bit of vanilla, and I liked the next batches a bit better. All in all, they are so melt-in-your-mouth, that there's no other way to describe them. I waited for the cookies to cool COMPLETELY before removing them from the sheet, but I still experienced a lot of crumbling cookies nonetheless. However, my kids were not unhappy being able to feast on the broken cookies and crumbs. These really are exceptional. Next time I will make them teeny little one-bite cookies with a marachino cherry for decoration, just as my gradmother did. Thanks for a great old recipe!!
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I doubled the recipe, and whipped it to death in the mixer as a few people had recomended. I...