Scoop the dough by heaping tablespoons onto the prepared pans. I like to use a 1½-tablespoon cookie scoop and level it nice and flat. You should have about 24-28 cookies.
Either lightly wet your fingers or dip them in powder sugar and dimple the tops of each mound of dough by pressing in with three fingers lightly. (I use my thumb, forefinger and middle fingers together.)
See Café Tips above in the post for more detailed instructions and tips to ensure success.