Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.
Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too.
Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
This recipe was excellent and easy!
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