Made the dough exactly as written; great tasting cookie and they held their shape as they baked. The dough is softer than many I've tried, even after refrigerating it overnight. It was sticking to my countertop and rolling pin, even with flouring. So to avoid using too much flour, which would totally change the taste and texture, I divided it into small sections, and rolled each section between 2 sheets of wax paper, VERY lightly floured. As I rolled it to the thickness I wanted, I would occasionally (slowly) lift off the wax paper, put a bit more flour on it, turn it over and do the same with the other side. Then, before using the cookie cutters, I lifted both sides of wax paper to make sure the dough wasn't sticking to the paper. I use a metal spatula to transfer them to the cookie sheet, and dip the end of the spatula into a bit of flour between each cookie.
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Made the dough exactly as written; great tasting cookie and they held their shape as they...