I made these cookies over the past few days. I made a gluten free version of the batter, doubled, on Tuesday and let it sit covered with plastic wrap in the fridge until Thursday.
Thursday night I baked cookies.
I used my smallest cookie scoop, and baked them at 325°F for 12 minutes. They spread a bit, but not too much. I wonder if they would have spread less if I had the temperature at the stated 300.
It doesn't matter. So much of these cookies were an exercise in winging it. King Arthur gluten free flour instead of all purpose. 3/4 teaspoon xanthan gum to give it a bit more structure. No chocolate chips, so just chopped vahlrona. Unknown quantity of pistachio nuts (about 6 ounces) roughly chopped.
They still are glorious. My husband and I ate one each last night, and I left him with 3 cookies before taking the rest off with me to work (for an afterwork gathering... I didn't exactly share).
Tomorrow morning I make this pie. Thank goodness for Google Translate!