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Butter melts faster than margarine, giving cookies more time to spread before they set up. For plump cookies, try placing dough on cooled baking sheets before baking; chill soft dough to keep butter cold; use a recipe with less sugar (undissolved sugar and fat melt during baking, causing cookies to spread); and measure carefully - cookies are sensitive to small ingredient differences.
Measure flour carefully; too much may make cookies firm, dry and tough.
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Rugalach (ruhg-uh-lukh) is a traditional Jewish cookie normally prepared for Hanukkah. The dough…
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