|Cook Time||Passive Time|
|10minutes||8hours or overnight|
Try to handle the dough the least amount possible. Though cold and hard, it softens and rolls out quickly. Try to cut out as many cookies from the first roll-out as possible, returning leftovers to fridge to chill while working with the next batch.
If the dough has begun to get soft, place the cookies on a pan and chill in the freezer for a few minutes to firm up. This ensures the cookies retain their shape and don’t spread out too much during baking.
The thicker the cookie the chewier it will be, which is what I like. If you’re baking in a convection oven, you will need to adjust baking time accordingly (do a test batch) checking after 6-7 minutes.
Keep in mind that the recipe will yield more or fewer cookies depending on the size of the cookie cutters.
Decorate with a simple sugar cookie icing or use fondant cut out in the same shape as the cookie.
To freeze, unfrosted, ensure cookies have cooled completely before placing in an airtight container. Will last several months.