These cookies will keep, tightly wrapped, at room temperature for 2 to 3 days. Let cool on the pan for 2 minutes, then transfer to cooling racks to cool completely. Bake one pan at a time until the cookies are light brown on the bottom and edges and no longer wet on top, about 12 minutes. Gently spread out the dough with the back of a spoon to a 2-inch diameter.
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