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.
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.)