Page 150 - Classic Cookies with Modern Twists

2. Line an 8-inch squ are or round pan with parchment paper.

Press the dough into the pan with your hands, smoothing the
top and evenly distributing the dough. Score wedges with a knife
for a round pan, or 1-by-2½-inch ngers for a square pan. Chill

the dough briey if it has gotten overly warm or soft.

3. Preheat the oven to 325 degrees F. Prick each wedge or nger
several times with a fork. Bake for 30 to 40 minutes, or until the
cookie edges are barely golden. Reduce the heat to 200 degrees F
and leave the cookies in the oven to dr y and crisp, 20 to 30 more

minutes before removing.