can the yield on this recipe possibly be correct? 4 1/2 cups of flour = 2 dozen cookies? are they the size of dinner plates?
These cookies are delicious, very buttery, with rich flavor and a delicate crunchy texture. The recipe is needlessly complex though. Browning the butter is worthwhile; it adds depth and richness. However after Step 3, there is no need to roll out and cut the cookies, followed by brushing and rolling each cookie edge. Instead, form the dough into a 3 inch cylinder, chill thoroughly, and then brush the whole log with egg white, roll in sugar (I used turbinado sugar for more texture), slice 1/3 inch thick, and bake as directed. Saves a lot of time. The dough, with 2 tsp salt, is quite salty, so next time I would decrease the salt if planning to top the cookies with sel gris. Would make a pretty holiday cookie topped with sugar pearls or nonpareils instead of sel gris.