Crumbly, sandy textured cookies topped with caramel frosting and a chocolate drizzle.
Bleached flour seems to cause less spreading, but you can use unbleached if you prefer. If spreading is a problem with the unbleached, bake the rounds in paper lined cupcake tins. If your cookies spread, the most likely culprit is just not enough flour. The correct amount is 8 ounces/224 grams weighed on a scale. Volume amounts aren't that accurate. For the butter flavoring, I used LorAnn vanlla butter emulsion. JoAnn fabric and Michael's sell it. You can leave it out if you want, it just adds a little extra flavor.