If you like a soft cake-like cookie as I do, this is the one for you. And if you're also like me in that you hate rolling dough, you'll like them twice as much! Definitely want to chill the dough before working with it. I just made them for the first time, and made 24 as the recipe suggests and they were huge and it was a bit difficult to get them baked in the center! Next time I think I'll make 30 cookies. I took one readers suggestion and rolled some of them in cinnamon/sugar and the rest in plain granulated sugar. Of course, the sky's the limit there; they'd be wonderful with colored sugars for the holidays and, as some other readers did, they can be frosted as well. I'm thinking too that I might try adding some cocoa to the dry ingredients (perhaps 1/2 C. to make them a chocolate cookie. Has anybody else done that? If so, how did that turn out?
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If you like a soft cake-like cookie as I do, this is the one for you. And if you're also like...