I will get over the hurt and trauma of you favoring Champagne's reciepe over my own. I'm sure she has more credibility than I. However, next time, roll your dough balls in sugar.
That is the "coups de grace".
Maynard if you look at the recipe I posted I did use yours over champagnes' I just have no need for "shortening" and being the same amount I elected to use salted butter, hence no salt. I used your baking soda and flour amounts though. So the recipe is more like yours than champagnes'. I did forget to thank you for your help for this I apologize.
Now the issue of rolling your dough balls in sugar. First you must know I have made three batches of these since 3/19/10 the first batch was gone in less than 24 hours, (had house guest this weekend). The second batch I did try putting sugar on my dough balls. They were good but the others liked them with out the sugar. It did change the texture a little, and like I said they were good. So I'm sorry to say I will not be rolling my dough balls in sugar.