Yield: Yields about 80 cookies.
No matter how many times you reroll the scraps, these cookies always come out tender and delicate, which is one reason I love them so much. You can roll out sheets of dough and freeze them, well-wrapped, for several weeks. Stamping frozen dough won’t affect baking time because it’s rolled out so thinly. Unsweetened coconut can be found at health-food stores.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
This recipe was good, but not outstanding (as I am used to Fine Cooking's recipes being). I cut mine bigger, and a little thicker, so I did not get anywhere near 80 cookies--just a couple dozen. This would be a nice one to make the dough ahead and freeze--just took a few minutes for the dough to soften to cut out. I would make it again, but this recipe won't be on the top of my list.
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