I am confused about the recipe. Should I form the dough and slice into 3/8 inch cookies (that's the last part of the recipe)? Or, should I pat the dough into rounds 1 1/4 inches thick and use a cookie cutter? The dough is made and in my refrigerator. Your introduction says you made 60 cookies. Which method did you use? If a cookie cutter, what size? Thanks so much. I LOVE your website.
Meet poulet au *sherry* vinaigre—or any vinegar, because this is customizable.
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
All Hail Halloumi: The Salty Cheese You Should Be Eating More Of
Six Cookie Recipes Because It's Monday
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)