Yield: Yields about 2 dozen cookies.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Note: Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet; otherwise, the dough will spread too much, and the cookies won’t retain a nice, round shape.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this at Christmas and they were a big hit. A simple yet delicious cookie.
Made again this year for Christmas and everyone loves these. Follow the tips on baking as they help.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?