I've made these cookies three years in a row and although they have a wonderful flavor they don't rise at all and easily break. I kept thinking that I was doing the recipe wrong but after three years I know I'm not. Someone should update this recipe to add something that will allow these cookies to rise a little.

I just made these. Not sure if I will make them again. Although they are rich and buttery, they are not the most attractive cookies and the yield is low. They do fall apart because they are so delicate.

@msfiles:
i think you need to put the whole cookie sheet on the rack to cool.

My cookies fell apart when I put them on the wire cooling rack. I re-read the directions to see if I left anything out...nope.

These are scrumptious! I've been making them for quite some time from the MS cookies book. I get about 24 med. size cookies from this recipe and they're gone the next day!

I am estimating the yield to be 24 to 30 if you use the cookie scoop OR
36 if you use a rounded teaspoon as suggested earlier. Use the
shorter baking time too and let cool a bit on the pan. Mykele

Sounds delicious - BUT what is the yield? I have 5 grandchildren.

I go a little bonkers when cookie recipes don't indicate the yield. I'd like to know how many cookies I can expect from a recipe. Could someone tell me how many this recipe makes?

I didnt think these were that good. I thought the were too heavy.

holy cow these are delicious...very buttery and rich flavor! definitely make sure to line baking sheets with parchment. i baked them for about 11 minutes and they were the perfect texture for my taste (i don't like cookies too crisp).

They are easy and quick to make and they were very good! But they are very greasy (nuts

Did try these cookies and found them delicious. Thanks.

These are super easy but make sure to make them with just a teaspoon or you get a humongous set of cookies. Very light and different. The adults liked them the best.

I have a different version of Martha's recipe from her Christmas book. Same ingredients and instructions, only difference is that you drop the batter in teaspoon increments, not the full ice cream scoop mentioned here. I dropped them by rounded teaspoons and spread them by 1.5 inches and it was just the right amount. The cookie spreads super thin, they are delicate, crispy/chewy, and perfect. We finished the whole batch in less than 24 hours. Not proud of that, but couldn't help ourselves.

i agree with susan, the 1/4" scoop makes the cookies too big, but my second batch turned out just like the picture. these are very lacey and everyone loved them.

These cookies are not supposed to rise. However, the 1 1/4" scoop makes them too big - they spread out over the cookie sheet into one big cookie. I made the second batch much smaller, and they looked just like the picture. Took them to work and the girls devoured them!

Yummmm ! Large flat cookies sounds great. the larger and flatter the better. Plus I do not like the taste of soda.

Not all cookie recipes require baking soda.

Did this recipe leave out the baking soda? Becasue we tried it and our cookies are waay to big, and have not risen.....??? martha is my IDOL

Did this recipe leave out the baking soda, becasue we tried it and our cookies are not rising, very flat, and waaaay too big!! Martha is awesome by the way.

This sounds delicious and I am adding this to our holiday baking.
My Son and I plan to bake this year for a change, and also making electric skillet peanut butter fudge. (For Neighbors and few Friends) Son's wonderful idea by the way...great!
" Happy Holidays Everyone"

Very delicious cookies. Baked about 100 cookies for our seniors function and they were all gone. They could not believe I baked them.

Very Delicious cookies, very easy to make under 25 minutes. It's all worth the work very rewarding. Goes good with a cup of warm milk.

Enjoy.