I love the flavor of these cookies! I will try the recipe again but they did get brown on the bottom and did get dry even though I shortened the baking time and changed oven position fir 3 batches (I only got 36). Did anyone else have this problem? My oven usually runs cool. Should I adjust the temperature? Karen, I'm going to bake these cookies again this afternoon, both to test the yield, and temperature/bake time; they seem to be quite sensitive to potential over-baking. I'll report back later today with my results, OK? Thanks for your feedback - PJH [time passes...] OK, baked the cookies. I ended up with 56 cookies, from 2-level-measuring-teaspoon balls of dough 1 1/4" in diameter. I ended up increasing the baking powder from 1/8 teaspoon to 1/4 teaspoon; and reducing the baking time (425°F) to 6 minutes for dark (gray or darker) pans, 7 minutes for lighter-parchment-lined pans. The cookies baked on darker pans without parchment DID in fact have somewhat brown bottoms; the ones on lighter pans, with parchment, didn't. So assess your pan/parchment situation, and bake accordingly. Again, thanks for your feedback - PJH

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