Recipe courtesy of Gale Gand
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In a mixer with a paddle combine dry ingredients. In a separate bowl stir together wet ingredients then blend them into dry ingredients. Drop spoonfuls of batter, spaced far apart, onto nonstick sheet pans and bake at 350 degrees for 5 to 8 minutes or until golden brown.
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By jenbinkc
Kansas City, MO
on December 11, 2012
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My only complaint is that you can really only cook 6 per cookie sheet (they do spead A LOT and I think he reviewer who recommended 1/2 tsp per cookie was spot on. I baked them on my Silpat which worked like charm but I only have one so I was literally baking 6 cookies at a time. I baked them 4 1/2 minutes (this took some trial and error but ended up being the perfect amount in my oven anyway. They are crispy and delicious. I piped melted semi sweet chocolate chips on top. They're very delicate so I'm not sure how I'm going to store them. I may have to just eat them all!
By pstone71_11980712
west hartford, 45
on December 23, 2009
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Loved it! Got raves from family and friends. Used almond extract instead of vanilla for a little more flavor. Also spread bakers dipping chocolate on back side covered with 2nd cookie for a thicker cookie. Delicious.
By wluney_362943
phoenix, AZ
on December 30, 2008
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I would like to say that these are one of my favorite cookies to make-I get many requests for them. I think that Evelyns review that they were too soft, was that she put too much dough on the cookie sheet. You have to use very little dough , they spread out a lot.(about a 1/2 teaspoon .Also I used aluminum foil to line my sheet, then when the cookies were pliable, I pulled them off the aluminum foil. Actually, when they were almost done, I kind of banged the cookie sheet so that the cookies would fall and become flat. Then if I wanted to, I could shape them into cones. I would suggest Evelyn try this and see if she changes her mind about them.
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