fingers, you’ll have more success with this recipe and less dough stuck to your fingers.)
Toss the bowl of powdered sugar gently to coat the dough with sugar and then place on a Silpat- or parchment paper-lined baking sheet. Cookies will spread, so leave a couple inches between cookies.
Bake for 12 minutes, until mostly set in the middle of each cookie.
Cool on baking sheet for a few minutes before removing to a cooling rack to cool completely. Store in airtight container.
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