I made the first batch exactly as written and did my critique. They were cakey and soft when warm out of the oven. Letting them sit overnight made them better but still not the right texture and only then did I think on how to improve them to try to match what the Chinese bakerys I visit make them. Although I still cannot match theirs I did come up with a great tasting cookie that melts away in your mouth. 2nd batch is unbelievably good and the tweaks are: add to the ingredients 1/4 cup sugar, 1/2 teaspoon almond extract, and 1/4 cup chopped almonds (course small) mixed into the dough added with the flour. They now have the proper texture and flavor. OMG! They are hard to stop eating.

You probably could have achieved the same results Bryan from Wisconsin if you cut down on the flour in the second batch. I just used 2 1/2 cups of flour instead of 2 3/4 cups of flour and they went mad for these cookies at the farmers market.