I have always used a variation that was published in a Good Housekeeping cookbook in the 1940's. It calls for 2-1/2 cups of cake flour rather than AP flour, replaces half the butter with vegetable shortening, and adds 2 Tbs. water. But the main difference is the baking time and temperature: 19 minutes at 300F. This produces a cookie that is puffy, very light, and crisp rather than chewy. They are delectable when warm, but - even better - they keep perfectly for at least a week (if you can protect them from snackers for that long!). Thanks for sharing the Good Housekeeping version! Like you, we love to see the results of different ingredients and baking times - Irene @ KAF

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