Make sure butter is sufficiently cooled before mixing. Use the same amount of dough for each cookie. You can use either a teaspoon or tablespoon, depending on what size cookie you want.

We suggest baking within 30 minutes of mixing the dough. Unused cookie dough can be stored covered in the refrigerator for up to 2 days.  If dough has been refrigerated, it will become stiff.  Roll teaspoons or tablespoons full of dough into balls between your hands before placing on baking sheets. Do not grease cookie sheets!  Use a non-stick cookie sheet or line with baking paper for easy clean-up. Space the cookies carefully. This prevents the cookies from baking together. If you're trying this for the first time, you may want to test bake 2 or 3 cookies to see how much they spread.

Cookies keep best in an airtight tin or cookie jar.  Storing them in plastic will cause them to lose their crispiness.