These cookies are basically the best cookie ever and you should make them. Melt Aways. And I’m going to give you a tutorial, because *I* always think baking is easier when you know what things should look like. So pictures! First off, here’s the recipe:
Super easy. Don’t substitute margarine for butter though. Normally I’m all for whatever you have on hand, but this cookie NEEDS BUTTER. Anyway, here’s what your cookies should look like before you cook them:
Dough is pretty dry, almost crumbly. If it doesn’t look like this, probably the butter was over-softened and the dough will need refrigerated for a bit. I put 15 cookies on a sheet, because they hardly spread at all. You don’t want to make your cookies too big, because they’re pretty crumbly when cooked too so they break easily.
This is what they look like cooked:
I don’t know how to turn this picture in the WordPress app. Sorry. They should just be getting brown around the edges. The recipe says 12 min, I took mine out at 10 because my oven cooks a little hot. They are not super great without frosting. Pretty plain. So definitely frost them (that’s on the recipe too.)
I spread frosting on with a spoon or knife, it’s not fancy. Here’s what they look like frosted (after I put 2 dozen of them away to take to a thing tomorrow. And left these on the plate with all the crumbs)
They don’t look like much, but they are SO GOOD AND YOU SHOULD MAKE THEM. I consider them a Christmas cookie, but that’s because I will absolutely eat a whole batch of I make them, so I try to limit how often I make them.