If we wanted to use cutters or cookie molds, we would remove the dough from the refrigerator when it was more or less compact.
• Not totally hard, and with a kitchen roller we would stretch it and cut it with the cutters. If the dough is very hard, it is impossible to roll out.
• Baking and final presentation of cookies
• We remove the dough from the refrigerator. We remove the plastic wrap and with a knife we cut the cookies with a thickness of more or less ½ centimeter.
• While the oven heats up to 200º C with heat up and down, store the cut cookies in the fridge so that they harden again. It is very important to prevent the cookies from warping during baking.
• We place the cookies in the oven on a baking paper, leaving a little space between them. We sprinkle with sugar.
• Bake (middle tray with heat up and down) in two batches for approximately 12-14 minutes, the first 5 minutes at 200º C, and the last 8-10 at 180º C.
• It depends a lot on your oven, but make sure they start to brown around the edges.
• We leave a few minutes in the tray itself so that later they are easy to handle and do not break.
• We remove the tray from the oven and, with great care and the help of a spatula, we place them on a rack until cool.
• When the cookies come out of the oven they are very soft and it is very easy for them to break, so we have to take special care when handling them.
Once cold they harden. With this recipe you will get about 30 units