As I was mixing the ingredents listed I began to fear that it would not make the amount stated (5 dozen/60 cookies). I was correct. It made about half that. After I sealed it in an airtight container to chill the dough. I left it in there for 2 hours as stated on the recipe. When I went to get the chilled dough out of the bowl it was very hard and dry. I worked it on the counter and brought it to room temperater. It was MUCH easier to work with at that point. The dough was still very dry and cracked a lot as I rolled it out. Also, instead of greasing the baking sheets I used parchment paper (it cuts out a few calories). That worked just find. However, since I had to bring the dough to room temperature I also had to adjust the baking time. 6 minutes was perfect. Once baked I was still not too happy. There was a bland flavor to the cookies.
After all that I have decided to use another recipe. :( Thanks for trying though.
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As I was mixing the ingredents listed I began to fear that it would not make the amount stated...