Get a Head Start and Avoid the Cookie Crunch
Dec 1, 2005 -
© Eve Carr
Wrap in wax paper and chill thoroughly, preferable overnight, until dough is easy to handle.
Just before baking, preheat oven to 375 degrees. Lightly grease a baking sheet. Break off a handle of the dough and return remaining dough to the refrigerator. On a lightly floured board, roll out the handful of cookie dough as thinly as possible and cut with floured cookie cutters.
Transfer to prepared baking sheet, placing cookies ½-inch apart. Bake for 5 to 6 minutes at 375. Cool on a wire rack. Repeat with remaining dough.
When cool, frost as desired.
Yield: 5 to 6 dozen cookies.
The copyright of the article Get a Head Start and Avoid the Cookie Crunch in Gourmet Travel is owned by Eve Carr. Permission to republish Get a Head Start and Avoid the Cookie Crunch in print or online must be granted by the author in writing.
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