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A hard, flat, but not-too-flat cookie like the Irish biscuits I like to buy in NYC. A 2" raw cookie will expand to 4", so leave room on the cookie sheet.
Heat together until the sugar dissolves:
Pour syrup/sugar mixture into large bowl and stir in:
Work in, adding just enough to make a firm dough:
Oven to 400 F.
Dough into 6 parts, each part to make 12 cookies.
Roll dough 1/4 thick and cut into 2-inch rounds. Space 2" apart on prepared cookie sheets.
Cook 12-15 minutes, until lightly browned.
-- From Time Life The Good Cook Cookies and Crackers
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