There is a bit of a trick to get these cookies thin enough--and that is what makes them crispy, which is what is unique about this cookie. I recently took these cookies to my Dad in the hospital, becuase I knew this crisp cookie stays fresh tasting longer than does a soft and chewy cookie. I did make one revision in this recipe, which calls to dip the bottom of a glass into flour and then press down on the ball of cookie dough (step 2). Instead of flour, I used sugar, which was Carissa's reccomendation she tried, and passed the tip to me. It makes for a prettier cookie, as the flour sometimes left white smears on the finished cookies. Dipping in the sugar looks much nicer.
I also use a little pizza crust roller I have to roll the cookie just a bit thinner still than what the glass pressing does. I know this is extra work, but it really is worth it!
When I press down the ball of cookie dough, and after I roll it even a little more flat with my pizza roller, I like to then use a table knife to even up the edges and keep a smooth circle on the cookie. This cookie will not change or spread as it is baking, so get it to its finished size when you are flattening and shaping it. I think these cookies look great when they are kind of on the big side. I didn't get a picture of my finished cookie--so just imagine these with a deep golden brown color, and you have the idea! You are going to love these cookies!
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