I loved this cookie, but I made some changes based on other reviews and my preference. The cookies had alot of flavor. They held their shape well and were lighter than some other recipes. I used unsalted butter instead of margarine, increased vanilla to 1 tsp, added 1/2 tsp. salt, and used Extra Crunchy Jif. I refrigerated the dough overnight. It needs to be refrigerated for at least an hour - more is better. I scooped the dough with a soup spoon, made it into a ball, dipped the top in sugar, and then inprinted with a fork to make the criss-cross pattern on the top. I baked at 350 instead of 375 - 12 minutes was the perfect time for the size of cookies I made.
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I loved this cookie, but I made some changes based on other reviews and my preference. The...