I made these this morning, or rather I made them yesterday and refrigerated them overnight and baked them this morning. They still puddled, rather than sitting up perky. Any idea why? Did you use shortening? King Arthur all-purpose flour? One other thought - if it's very humid where you live, it might just be that the flour (which is like a sponge) has absorbed a lot of liquid and is just plain wetter than usual. Because lately, with the humidity we've been having, I'm noticing my cookies are spreading more, too. It's a typical late summer issue, so that might just be it. It's certainly a challenge writing recipes that'll work throughout the year and throughout various climates... every now and then I find things not working right, and I usually attribute it to the weather. Hope you'll try them again in the fall - or add a few tablespoons of flour it you're baking again soon. Thanks for your feedback, Suzanne - PJH

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