Yield: Yields about 9 dozen 2-1/2-inch cookies.
I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.
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Great taste! We loved it <3
These cookies tasted delicious ! My only complaint was that they didn't look particularly attractive and they were a little too sweet (and that was after I cut out 3/4 cup of sugar).
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