Takeaways from the first and second baking sheets worth of cookies:

- "Cut rectangle into 1/8-inch slices." I want to ask whoever wrote this recipe to make it and then show me how they accomplished this, because when I tried to cut the dough it crumbled into irregular chunks and powder. I opted to treat them like those shortbread cookies I made years ago: I gathered the chunks and powder up and pressed them into a simple cookie cutter with a spoon. (ETA: And it turns out that this entire issue was probably because I misread the first step, multiple times, and added the flour too soon. Ugh.)

- The first batch (the pictured cookies) went into for 5 minutes because my oven normally burns stuff if I use even the minimum amount of time on a recipe. The second batch went in for 7 minutes and was only slightly darker and not much sturdier. I'm going to try 8 minutes with the next batch.

- The recipe really means it when it says you need to wait 1-2 minutes before transferring them to a cooling rack. They're not solid at all when they come out of the oven. They're not even all that sturdy after 2 minutes. I transferred them very carefully.

- I've used half the dough so far and got 22 cookies. I used a round cookie cutter, maybe 1.5 inches in diameter. Some cookies came out of the oven as perfect circles and some just went blorp.

- They're tasty. Like chocolate chip cookies without the chocolate - not surprising considering the ingredients.

I've made refrigerator cookies before using a recipe from an ancient Betty Crocker cookbook. They were relatively easy (in the opinion of someone who hates baking cookies) and cut beautifully. These were not at all like those cookies. I managed to make them work, but I don't think I'll be making them again in the future. They may be tasty, but not enough to make up for their annoying dough.

ETA: And Lora just helped me see where I messed this one up - I added the flour too soon. ::sigh::