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1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with Reynolds® Parchment Paper.
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2
In large bowl, break up cookie dough. Add remaining ingredients except powdered sugar. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on cookie sheet.
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3
Bake 12 to 18 minutes or until tops are set. Cool 5 minutes. In small bowl, place powdered sugar; roll cookies in powdered sugar to coat. Cool completely on cooling rack, about 15 minutes. Roll in powdered sugar again. Store loosely covered.
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