Do not skip the steps of chilling the dough. First after mixing (refrigerated for 20 minutes) and second after dividing and shaping into a cylinder (freezing for 45 minutes) These are important steps. The first refrigeration firms the dough, making it easy to roll into a cylinder. The second time (freezing) cools and firms the cylinder shapes making it easy to slice into disks.
Refrigerate the dough if it becomes difficult to handle: The dough has a high ratio of butter and can get difficult to work with if it gets too warm. If the dough gets too warm, simply put it back into the fridge or freezer for a few minutes. This helps to cool the butter, making the dough much easier to work with.
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 6g | Calcium: 4mg | Iron: 0.4mg
