These are even better than the cookies from yesterday and definitely better than the the almond cookies from several days ago. If you like thin, crisp cookies then you will love these. After putting a very small amount of dough on the cookie tray, you pound the dough with the back of a glass dipped in sugar until it is wafer-thin. Keep the thickness consistent or you will have the cookies coming done at different times. I baked one batch longer to see if there was difference in crispness or flavor but I felt that taking them out when they were barely brown at the edge was the best. The recipe also made a lot of cookies which was good since they are good!
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