Total Time: 20
Yield: 48 wedges
Prick the disks all over with a fork; place on oiled baking sheets, wrap in plastic, and refrigerate, covered, at least 2 hours or overnight.
Preheat oven to 375°. Bake 5 minutes, then reduce heat to 300° and bake, rotating sheets occasionally, until slightly firm to the touch and barely golden at the edges, 45 to 60 minutes. Remove from oven and cool slightly, 5 to 10 minutes. With a large sharp knife, cut each disk in half and then into 16 thin diagonal wedges (handle gently; they crumble easily). Dust with additional confectioners' sugar. Cookies will keep fresh up to 2 weeks in an airtight container, and will also freeze well.
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