1. Preheat oven to 350°F.
2. Butter the baking sheets.
3. Use a hand mixer fitted with the beater attachment on low speed to combine the first six ingredients.
4. Add the remaining ingredients, increase the speed to medium, and beat for 2 minutes, scraping down the sides of the bowl as necessary.
5. Wrap the dough in plastic wrap and refrigerate for 1 hour.
6. Roll the chilled dough into walnut-sized balls and place them 2 inches apart on the prepared cookie sheet.
7. Bake, with the rack in the center position, until the tops are dry, 12 to 15 minutes.
8. Cool on wire racks.

After the first pan. I added extra flour because they had spread out too much. The recipe had just, 2 cups of all-purpose flour, so I adapted the recipe and added an extra 1/4!