For each cookie, spread 2 tablespoons batter on ungreased cookie sheet to 3 inch circle. Bake in 325 degree oven 15-18 minutes or until brown around edges. Let cool about 2 minutes; run spatula under cookie to loosen. Remove and cool completely on wire rack. Store in tightly covered container. Yield: Makes 32 cookies.

Note: I found by using 1 tablespoon mixture will make a smaller cookie. 2 makes a very large cookie.