Twice-Baked Cookies

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Published 2015

Dough is prepared in a log or loaf and baked one time. It is allowed to cool briefly, then sliced and rebaked to create a crisp cookie.

Prepare the dough as directed.
Pipe the dough or form it into logs or loaves.
Bake until the internal structure is set but the color is not fully developed.
The logs are generally allowed to cool briefly but not completely, so that they won’t be too brittle when sliced. Slice the cookies using a serrated blade. A serrated blade is less likely to chip and fray the edges of the cookies as they are sliced.
Arrange the sliced cookies on sheet pans.
Bake the cookies again, at a lower temperature. This will dry them fully and develop more flavor and color; any seeds and nuts will toast at this point and the sugars in the dough will caramelize.
Cool and store. Twice-baked cookies have a long shelf life due to the lack of moisture that results from being dried in the oven during the second baking.

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