You can get the recipe at Confections from the Cody Kitchen. I had to make a few changes to the recipe to work with what I had on hand. I used all butter (instead of butter and shortening) and replaced the cake flour with all-purpose flour. My cookies didn’t end up as quite as thick and fluffy as the originals. That could have been because of the lack of cake flour or they might have needed a bit more fridge time (the kids and I were a bit impatient).
They still turned out super soft and yummy. I’m a big sucker for almond extract. Mmm… And the raw sugar gave the cookies a little crunch and extra texture. They were simple, fun to make, and yummy. Definitely worth making again.