With lightly oiled hands, form dough into 30 (about 1 ¼-inch) balls. Roll in granulated sugar. Place, 2 inches apart, on 2 lightly oiled baking sheets. Bake for 8 to 10 minutes, until edges are set and tops are crackled. Cool cookies for 2 minutes on sheet; remove from sheet to wire rack to cool completely. Store in an airtight container.
Notes: Makes 2 ½ dozen cookies
Nutrition information per serving:
Calories from Fat: 36
Trans fats: 0g