There are a few recipes I am legendary for and this is one of them. This makes a thick, crisp, crumbly, almost shortbread textured cookie, as opposed to a soft and chewy cookie. Remember to beat the hell out of the sugar & butter, but be careful to gently fold dry ingredients. Make sure all ingredients are at cool room temperature.
Source: Katherine Redford of the Star Canyon restaurant, as appeared in the Washington Post Food Section, 7/13/94, pe4.