This is a great recipe, and while a little time consuming, it's not difficult at all. I liked the comment about rolling out in a sugar mixture. I was worried about the ragged edge when rolling the dough out, but that takes care of itself. Also, I did part of them with apricot spread from Whole Foods and it helped the mixture stick to the dough. Also, I put a piece of waxed paper down and rolled the mixture lightly to press into the dough. I will chill the rolled dough longer than 20 minutes the next time. My second pan, which chilled for 30-40 minutes came out better. I also baked the cookies for 24 minutes.
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This is a great recipe, and while a little time consuming, it's not difficult at all. I liked...