I have made these countless times and am asked for the recipe lots of times too. I used extra large eggs so I put in five and a half cups of flour. I baked them at 350 for 12 minutes and the recipe made 75 cookies.
I made these and they were good straight out of the oven. I wish that they would have stayed softer.
Okay!!!!!!!!!!!!!! Made these for Christmas for my husband,our daughter and her family and my son and daughter-in-law and their family. THESE WERE THE BEST COOKIE I HAVE EVER MADE AND THAT'S 45 YEARS OF BAKING. They only thing I did different was to chill the dough and place in clear wrap and roll into logs. Then I sliced them and dipped the slices into different kinds of sugars and jimmies.
These were outstanding cookies. The dough made a lot (which I loved!) and was really easy to work with. I loved the tip with the meat tenderizer and was delighted with the inprint it made. I did half batch red and half green sprinkles. I don't know if we are crazy but we liked the red flavor a tiny bit more! I think the cream of tartar adds a wonderful crispness to the cookies without compromising the chewy flavor. These are very sturdy and froze well, too. You can see that I'll be making these again, MinnesotaCook! Roxygirl
This is a delicious easy to make cookie that has a very appealing design. I made it for a Red Hat Tea using red,purple and pink sprinkles. I took a small portion of the dough and rolled it and cut out hearts to place around the plate for design. It is a delightful flavor and goes well with tea. I microwaved the end of the dough for a few seconds as it has dried out and was able to use every bit. Thank you Minnsota Cook for your recipe.