Wow! I've been looking for this recipe for years. My mother used to make them often, and I lost her recipe. Thank you so much! She always called them "Michigan Stones"

Bake the cookies for 12 to 15 minutes, watching them closely at the end. They will be ready when the edges are lightly golden. Do not overbake them: they should remain pale and soft.

Let the cookies rest on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.

Step 7: Finishing with a Light Dusting

Once cooled, you can dust the cookies with powdered sugar, if desired. This step is optional, but it adds a charming finishing touch and an extra hint of sweetness.Tips from Experienced Home Bakers:
German Rocks cookies get even better with time. After a day or two in an airtight container, their flavor intensifies and their texture becomes even more appealing.