*I wanted to try this recipe as Christmas cookies for friends who have dairy allergies. I did omit the nuts as well.* I read the other reviews before making so I made a couple of revisions. First, I added about 1/2 c. brown sugar, packed. Then I reduced the vanilla to 2 tsp. and added 2 tsp. almond extract. I also reduced the salt to 2 tsp, could have left out more. Since the batter was still sticky even after refrigerating, I just floured my hands and made balls then flattened with the floured bottom of a cup to about 3/8 inch. (I didn't bake the whole batch so I rolled the rest of the dough into balls, refrigerated them on a cookie sheet and then stored in a sealed container.) I then baked the cookies for 8 minutes and that was enough. They turned out great! They left a little indent in the middle which, when they cool, will be filled with icing, although they really don't need it! Delicious! UPDATE--For a trial run, I served these at my 4 yr-old's bday party. They were a hit! The 13 yr-old w/allergies LOVED them and begged to take some home. She was thrilled to find a cookie she could eat that wasn't plain shortbread.
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*I wanted to try this recipe as Christmas cookies for friends who have dairy allergies. I did...