With just a few minutes of using a mixer and stirring by hand, the dough came together very quickly. Make sure you follow the directions and only put the dough on the prepared cookie sheets in teaspoon amounts. I made a couple of them a little larger than a teaspoon and they spread to the other cookies. Plus, the larger the cookie, the harder it is to remove it without cracking. I imagine you could shape these cookies if you work quickly as soon as you pull them out of the oven.
The cookies are very delicate and dainty. I think they'd be perfect for a weekend brunch or a tea party. They'd also make great decorations for ice cream sundaes or cakes. They are a little greasy, so I'd recommend storing them with paper towels in between them. Although, I don't think these cookies can be stored for very long- they seem the type that would be best consumed in a few days.
