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Shortbread Cookies II
After making the dough instead of using a cookie press or dropping by balls, I rolled the dough into four logs, wrapped the logs in waxed paper, placed in the fridge to harden, and then sliced in about 1/2" slices. Perfect and delicious. Sometimes I make the dough up to 3 days ahead of time then slice and bake when I need them. After baked I sprinkle with powder sugar. Makes a beauiful presentation.
511 users found this review helpful
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Reviewed On:
Oct. 24, 2004
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