Posted on June 30, 2009
Filed Under All Recipes, Desserts | Comments Off
As found and adapted on David Lebovitz's site from Flo Braker's book 'Sweet Miniatures'. He says that they should be super-crisp, so be sure to bake them on parchment paper since if you use a silicone mat, they won't get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -- posted by
evelyn/athens
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