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gluten_freeI've been making these cookies a lot lately because they're super quick when you suddenly discover you need a sweet thing after dinner. So I've revised the original recipe a bit and added some info about cooling time, addressed the cooking time disparity (my oven says 15 minutes, sonia's says more like 10, so I gave it a wider window), and I feel like the salt's more of a scant 1/4 tsp than a full one, so start on the low end if you're making these for the first time or if you're not a salty person.
Also, in late breaking news, these cookies last overnight--the plain shortbread variety anyway--and are still crisp and tender the next day.
sonia's says more like 10, so I gave it a wider window), and I feel like the salt's more of a scant 1/4 tsp than a full one, so start on the low end if you're making these for the first time or if you're not a salty person.Also, in late breaking news, these cookies last overnight--the plain shortbread variety anyway--and are still crisp and tender the next day.