Reviews & Comments

The cookies were ok but hard to roll dough was dry and followed the directions I would suggest 1/4C less flour and they would be perfect.

A wonderful recipe! I made it exactly as the recipe said except I used my mixer both to mix the wet ingredients AND to blend the wet and dry ingredients together. The consistency was perfect this way. The cooking time was 15 minutes. Cooking time is key to getting a cookie that is chewy and not crispy all the way through. I used a small ice cream scoop to form the dough ball, then dipped the ball in sugar as the recipe calls for and the cookies came out sparkly on top. Then I tried dipping them in Turbinado cane sugar instead of white sugar and it was a nice alternative, giving the cookie a sugary crunch when cool. Spaced a couple of inches apart on the cookie sheet, the cookies spread out beautifully to a perfect circle. This is an attractive and tasty cookie. It's a great afternoon cookie with tea!

I think this needs more liquid. I cannot get the dough to hold together. I don't think just 1/4 cup less flour as suggested by rbalhill would be enough. I thinking of adding another egg????