![]() Bake until the edges are golden brown and the cookies are lightly puffed up, about 25-30* minutes.These cookies don’t spread, so you should be able to get them all on one pan. Use a cookie scoop to lightly heap 1 Tbsp balls onto the prepared pan, pressing out each cookie about 1/2 inch thick.Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. ![]() The dough should begin to pull away from the blade.
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