Made these yesterday and followed the advice of others to add 2 eggs, 3 Tbls flour and 2 Tbls oil. They were delicious! I scooped them out with a Tablespoon measuring spoon then pressed them down slightly before baking. This helped to keep them thick to make into the sandwich cookies. The directions above say to refrigerate the dough, but that step is not necessary. I also baked at 325 degrees for 9 minutes. I used Duncan Hines cream cheese frosting. I put the entire tub into a ziploc bag, refrigerated it for about an hour, then cut the tip of the bag to neatly squeeze out the frosting on cookie. This is the best homemade way to use store bought icing without all the icing bags and tips. Great cookie to satisfy the taste of red velvet cake!