Saturday, August 21, 2010
Friday, August 20, 2010
10. Bake the cookies for about 12 minutes, rotating the baking sheets midway during baking, until the cookies are very light brown on top. Remove the oven and let cool completely.
Serve the cookies by themselves, alongside a fruit compote, or with a scoop of your favorite ice cream or sorbet.
Storage: The cookies will keep in an airtight container for up to four days. The dough can be refrigerated for up to one week, or frozen for one or two months.