These are timeless cookies. I have a hand-me-down recipe from my grandmother, which uses shortening as that was common in her days. I substitute butter, like in the Australian Women’s Weekly recipe. I do however retain a portion of the egg white, like my grandmother did to facilitate the final coating.
These are a lot less sweet than American sugar cookies. and the soft brown sugar makes the cookies moist and slightly fudgy. White sugar works well too, and makes for a slightly crisper cookie.