Dough can be made up to 1 day ahead and stored in refrigerator.
Dough from cookie cutouts can be rerolled with scraps once or baked until golden brown, about 5 minutes.
These tasted amazing and the texture was perfect. But the dough that was refrigerated overnight was nearly impossible to roll out. I recommend rolling our smaller portions of dough, which is a little easier to manage. Cherry/Cranberry jam from Bonne Maman (special edition for the holidays) was perfect for these.Read More
Delicious cookies. The dough was easy to work with. They are fabulous without the jam too!Read More
These cookies are delicious but working with the dough was a nightmare! I followed the recipe and steps exactly but the dough was crumbly and impossible to roll out. It had the consistency of a shortbread dough.
Is there something I could do to improve the dough? Another egg? More butter?Read More
I made these for a holiday-cookie exchange I do each year with some friends. The compliments I received were amazing. This recipe is a keeper and the cookies are delicious.Read More
I absolutely loved these cookies. They are delicious and easy to make. Made the dough the night before and while it took a little longer for the dough to soften than the recipe said it was worth the wait! I will definitely be making these again.Read More