These cookies were first posted 8 years ago, and finally I got around to making them. Recently I’ve experimented with baking cookies on round stones versus baking on parchment lined cookie sheets. These cookies definitely turned out best on the parchment-lined rimmed half-sheet pans (cookie sheets). The ones baked on the stone turned out flat and browned too quickly on the edges. The others were perfectly shaped and browned evenly.
Here’s a little tip: for a little color, I added red sugar crystals to top the cookies. Sprinkling the cookies immediately after removing them from the oven worked out best. Sprinkling the cookies with the colored sugar crystals before baking spread out the color too much, so that it looked messy. Thanks for this delicious recipe, Kathryn! ~ ~ from Kristie Rosset