This is the same recipe I used last November for these fall leaves.
In fact, it's the same batch -- I saved out two thirds of the dough and froze it so that I had it to use for Christmas cookies. That quantity of dough yielded about 3 dozen cookies. (I actually baked only 29 cookies, but after all was said and done, I realized I still had about 3/4 cup of dough in the refrigerator.) The recipe is supposed to make 6 dozen, but I didn't roll either batch quite thinly enough for that.
I used a 3-inch cookie cutter and sprinkled the cookies with sparkling sugar before baking. Based on my experience with the leaves, I watched the bake time carefully and didn't let them get too firm. I also did not use an insulated baking pan. They came out perfectly.
Although I still think they taste a lot like graham crackers.
No comments:
Post a Comment