Drop dough by rounded tablespoonful onto prepared cookie sheets, leaving approximately 1½ - 2” between cookies. Bake 13-16 minutes (rotating and switching baking sheets between racks halfway through the baking), or until edges and bottoms of cookies are light golden tanned. Remove from oven and let cookies cool on baking sheets for 2-3 minutes before using a cookie lifter to transfer cookies to wire rack to cool completely.
Yield: Approximately 2½ dozen
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