Some tactics to help make rustic cookies from rich, thinly rolled dough.

Gerry Moss
December 01, 1998

  • Use cold unsalted butter. Room-temperature butter becomes greasy when whipped, making greasy cookies.
  • Cut the dough in half or in quarters before wrapping and chilling it. Small amounts of dough are easier to roll out.
  • Don’t arrange cookies of different sizes on the same baking sheet. It takes less time to bake smaller cookies than it does to bake larger ones.
  • Press the cutting edge of cookie cutters into a small mound of flour if the cutters are sticking to the dough.
  • Refrigerate or slightly freeze cookies prior to baking. They will hold their shape better during cooking.
  • Let baking sheets cool before reusing them. Clean and regrease them if needed.

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