This recipe comes from Real Simple. Instead of rolling the dough out and cutting out shapes, I formed the dough into a long 2" wide log and sliced it into 1/8" slices, then I sliced some into 1/4" slices. The holes I cut out of the dough that was to be for the tops of the cookies lost their shape some and I had to recut the hole when the cookies came out of the oven, before they cooled. I baked these 8.5 minutes for the 1/4" slices. They browned deeply on the edges but I wanted a firm, crisp cookie. Fortunately they don't taste bad because of it. They neglected to tell us that if you bake these on a lower temperature the dough will spread out like crazy. I cooked my first batch on 350 degrees F and they spread out badly, but that's my fault for not following directions. I baked the rest of them on the proper temperature and they spread out normally.
The dough tastes great. The cookies, stored in an air-tight container will soften some and won't be crisp. I think I would make this recipe again but I'd roll the dough out like you're supposed to. I thought the log would be a lot quicker, and it was, but I didn't get my slices uniform in thickness.
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