Here's the one recipe I saved, but I didn't write down the person's name!
Hopefully, they'll see this. I haven't checked the recipes section. There might be others.
Cookie Scoop Cookies
I used a shortbread recipe (to follow) and they held their shape. A little dry like regular shortbread, but the centers were a little under done because of their size. This recipe only made 11 1/2 cookies with my cupcake size scoop.
â¢ 8 ounces butter (2 sticks), room temperature
â¢ 1/2 cup confectioners' sugar
â¢ 2 cups all-purpose flour
â¢ 1/2 teaspoon baking powder
â¢ 1/2 teaspoon vanilla extract
Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325Â° for about 20 minutes, or until lightly browned.