|By Dough Boy on Sunday, December 24, 2000 - 02:47 pm: Edit|
Hi Chefs, I recently made checkerboard cookies, and froze the assembled dough, so it would be easy to bake them later on. The assembled dough is essentially like a log that you slice into cookies which are about 1/4" thick and bake. Yesterday I did this, but when I baked the cookies the tops were slightly cracked. What do I do to prevent this. I am baking another batch very soon.