A tip I have, the dough is almost dry, but not quite because you are able to squeeze and form this. I like the rustic look of them when I don’t form a ball. I scooped each one in to the palm of my hand, and slightly squeezed as I did so to keep it from falling apart. If you form balls, you’ll want to press them slightly (flatten slightly) once on the cookie sheet, or they won’t cook all the way through.
The recipe calls for 10 minutes. Mine took 15 minutes. Watch for them to turn slightly brown, and then pull them out to finish baking as they cool down. I left these on the cookie sheet for 5 minutes, and then transferred to a cookie cooling rack.
I will include the recipe below. This recipe is from the New England Orchard Cookbook. Yes, I would make these again.
This is how I freeze cookie dough for later baking. I enjoy trying new recipes and freezing 1/2 the batch for adding to cookie trays during the holidays. Put cookie dough balls on dish; freeze for about 15 minutes; drop the dough balls in to a labeled ziploc freezer bag. The label shows the name of the cookie, the cooking time and the temperature.
This recipe comes from this book: The New England Orchard cookbook. I have made many recipes from this book, and each one has been a winner.
Papas Cutting Board 