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These cookies are simply wonderful, and once you get the hang of turning the top layer of dough onto the pan, they're so easy. And really the recipe is a kind of template--I've made them filled with jams or preserves, with chopped up chocolate. One really handsome version was made with dark and white chocolate and after baking, the two chocolates melded just enough to look like marble. But raspberry is my favorite... Using flat sheets of parchment paper makes this so much easier.
Units: US | Metric
Serving Size: 1 (1268 g)
Servings Per Recipe: 1
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