Original recipe yields 36 servings
Based on a 2,000 calorie diet
These cookies are buttery, crumbly and so delicious! The only thing I changed was I added a shake of salt. I also made them smaller than suggested so once they were done baking they were about 1...
So yummy. I love the texture! They are delightful as is, but this time, I used 1/2 tsp vanilla and a 1/2 tsp almond extract and made a lemon glaze with confectioner's sugar and fresh lemon jui...
This was very good and easy. I was skeptical with the amount of corn starch and no egg but they're wonderful. We dipped in melted chocolate and let cool. Yum!
i made these just because i love the name.. glad i did.. they're great! can't stop breaking them in half, popping in my mouth and letting them melt.. yummmm..
These are fabulous! So easy to make and they taste wonderful. I used palin vanilla extract instead of bourbon vanilla extract and they were great. Everyone loved them.
Best butter cookie ever. I added a pinch of salt to bring out the vanilla flavor.
These were exactly as described. Very light melty and delicious. i was surprized by the lack of liquid and so added a tiny bit extra vanilla, but they were really good, particularly right out...
I've been making this for years. These cookies are ALWAYS a hit at the office!
This one's a keeper. Fabulous as is, but could be dressed up with drizzled melted chocolate or dusted with powdered sugar for the holidays. Be forwarned - these are addicting!