Yield: About 2 dozen.
Divide dough in half. Roll each half in confectioners' sugar into a 2-inch-thick log. Lift each log onto greased cookie sheets and flatten slightly. Bake for 35 minutes. Turn oven down to 300 degrees F. Cool logs for 10 minutes on sheets, then slide them onto a cutting board. Slice logs on the diagonal, about 1/2 inch thick. Place the slices back onto the sheets, standing on their original bottoms. Bake for 30 minutes longer. Cool on a rack.
In this issue: Summer Off the Beaten Path
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111