A nice, light cookie, wonderful for fall. Because it had been described by some as too sweet, I used 1/2 cup white sugar, and 1/2 cup brown sugar. When I first tried it without the icing, it wasn't quite as sweet as I'd hoped, but with the icing, it was perfect. (BTW -- I halved the icing recipe, omitting the butter, but keeping the full teaspoon of vanilla. Worked out beautifully.) FYI -- With small ping-pong sized ice cream scooper (size 40), the stickiness of the dough is not a problem. Just scoop and place directly on to a parchment lined cookie sheet.
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A nice, light cookie, wonderful for fall. Because it had been described by some as too...