Carlo's cookie dough from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 01, 2019

    Even though the recipe notes say that this dough's easy to handle, I was still happily surprised at how non-sticky and mold-able it was after resting overnight in the refrigerator. Once rolled out, it did soften quickly in my 74F kitchen and I had to move quickly to get a 11x16-inch dough sheet into a pan before it got too tender to lift easily. Orange flavor from the orange zest (I used 1.5 tbsp) is really nice. I baked some leftover scraps as little cookies - they were OK (again, nice orange flavor), but not special enough to make this dough specifically to make cookies. The dough served its intended purpose as a crust for the Almond Brittle Cookies in this book very well, however.

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