Place the cookies in the refrigerator for 30 minutes while the oven preheats. Gather up and roll out the dough scraps, then cut out more cookies to yield a total of 15. Use an offset spatula to help lift the cookie dough shapes off the counter, then transfer them to a prepared baking sheet, spacing them about 2 inches apart. Using a 2 1/2-inch (6-cm) round or snowflake-shaped cookie cutter, cut out cookies. On a floured surface, roll out a dough disk about 1/8 inch (3 mm) thick. Remove one disk of dough at a time from the refrigerator and let stand until it feels soft enough to roll, 5 to 15 minutes.
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