The rerolled cookies finished in barely 9 - 10 minutes, due to their extra flour.
Not exact matches
The dough was easy to work with — even the
cookies cut from
rerolled scraps looked good.
Repeat with the remaining half of the dough, then gather up the scraps and
reroll them and cut out additional
cookies.
Gather dough scraps and
reroll (covered with plastic or parchment) to 1/3 inch thickness and cut out additional
cookies.
Place them 1 inch apart on ungreased
cookie sheets (do not
reroll the scraps).
Using a 2 - inch round
cookie cutter, cut 24 circles of dough,
rerolling as necessary.
Cut out as many
cookies as possible from with cutters and transfer to parchment - lined baking sheets, arranging them about 1 inch apart (scraps can be
rerolled as many times as you like).
Cut out 40 (2 x 3 - inch)
cookies,
rerolling scraps as necessary.
This minimizes the amount of leftover
cookie dough you need to
reroll.
An added benefit of these
cookies: The supple dough is very easy to work with, and the scraps can be
rerolled and cut out.
Gather excess dough into a ball,
reroll, and cut out remaining
cookies.
Use a 4 ″ round
cookie cutter to cut 6 circles from each pie crust round (note: it may be necessary to gather up the scraps and
reroll to make the 6th circle from each round).
Repeat, cutting the
cookies closely together to avoid
rerolling.