Like others, I made these cookies for years from my mother's recipe. So when I couldn't find the recipe I came here. This one looked the closest, and when I tasted the first one I said to my husband, "Oh yeah, this. is. the cookie!" In my oven the 15 minutes was a little too long, more like 12-13. It's also a good idea to let them cool a bit before the first coating in powdered sugar. They're very tender when hot and can easily break apart. But a few minutes on the rack and they're ready to roll! Oh, and ditto on the real butter. Not only will the flavor not compare with margarine, the texture of the dough won't be right either. Margarine has too much water in it and will have adverse effects on the consistency of the dough. Thank you so much, Lori. When you bite into a cookie and it takes you back to childhood, well, you just can't ask for more!
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Like others, I made these cookies for years from my mother's recipe. So when I couldn't find...