This extremely deep, rich, and dark cake tastes great with whipped cream.
没有洒, no icing, just a sophisticated quartet of delicate French butter cookies
If the dough starts to get too soft as you cut the cookies, stick it in the freezer to firm it up.
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…
As with the Toasted Almond Butter Thins, a very sharp knife makes it easy to slice the nutty dough into neat squares.
You’ll end up with a little chocolate dough left over. The yield is big for this recipe, but the dough keeps for months in the freezer as long as you…
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