I used butter instead of shortening. My yield was 4 dozen and I am very happy about that. They are so so tasty and keep very well.
These are very tasty. They melt in your mouth. My family devoured them the same day that I made them. They are definitely not low fat, but are so good! After I rolled the dough into balls, I flattened the balls slightly and ended up with perfectly round cookies. I had to add an additional 2-3 minutes baking time. After you take them out of the oven, leave the cookies on the cookie sheet for about 5 minutes before you remove them so they can set up, otherwise they might fall apart.
I was craving for something a little different this last weekend and these were it. They taste a lot like traditional sugar cookies except different which I liked. My batch made a little more than a dozen but my cookies were rather varying in size. My family gobbled them up so I may have to make them again. This was also a great recipe because it didn't require butter which I was short on and not too many eggs. The one thing I didn't do correctly but didn't affect them was that my brown sugar was not firmly packed very well and even with small chunks of sugar it didn't affect the cookies which surprised me but made me happy that I didn't have to chop them up. Thanks!
Definitely a 5 star recipe. Why? Well, they are delicious for one thing. Secondly, the instructions are written perfectly, to the "T", and it yields exactly 2 dozen cookies. I made a lot of cookies today, so for the sake of individuality, I added some coloring to these to make them a pinkish color. After cooking 12 or so cookies, I decided to add a bit of strawberry flavoring to the rest of the batter, and WOW... amazing flavor. This proves to me the flexibility of this recipe as well. Great recipe with endless possibilities. Thank you so much for this excellent recipe!!
These cookies were great. I wish the batch made more but all and all I put a little chip in the middle and it tasted almost like chocolate chip, very good.