I did these (basically) but decided to make a log, chill and slice it. I like round, cut-edge cookies. I also added about 1/3 cup of Myers' rum, and 1/4-1/2 tsp vanilla as the flavoring. As the wife was asleep I couldn't find the confectioner's sugar, so I used granulated. They came out perfect, well balanced, and delicious- mouth-watering, in fact- but maybe because I sliced them thicker than you would roll them, they took almost twice as long to bake. NP. Oh, also I mixed the dough with an elevator KA mixer, she said that's unorthodox...I gather its usually done by hand. I think granulated sugar worked because I used the liquid of the rum and mixing it more dissolved it well. I like the lttle pits that baking out the alcohol creates in the cookies.

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