This recipe is adapted from the Feb07 Food & Wine Magazine. I have finally tried these myself. You do 40 cookies if you make your logs 5 inches long and 2 inches wide. As Marg mentioned the cook time was way too long. I've incorporated her suggestions to cut the time, added another teaspoon of vanilla for more flavor and decreased the flour slightly to hopefully moisten it a little. I also added a variation at the bottom for a softer, slightly sweeter cookie. My prep time was shorter than 20 minutes but I left it as is.
I tried this cookie on a few neighbors and co-workers, they like it as it is in the original recipe (with the time and flavor adjustments). I asked my neighbor to taste test both. He said the original is more like the sandies he's tried but the second was good too.