大量面粉工作表面和擀面杖,then roll one piece of dough to between 1/8 and 1/4 inch thick. Working quickly so that the dough stays cold, cut out shapes using floured cookie cutters or a knife. Transfer to the baking sheets, spacing the cookies about 1 inch apart. Refrigerate for at least 30 minutes before baking. Repeat with the rest of the dough, rerolling scraps, if you have them, to make more cookies.
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