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This dough makes a winning base for different cookies, whether you like them soft or crunchy.

Source: Martha Stewart Living, December/January 1998



Cook's Notes

If you prefer a softer Bull's-Eye Cookie, you can substitute all-purpose flour for the bread flour in the recipe. During baking, all-purpose flour releases some of the water in the dough in the form of steam; this produces tender, softer cookies with a slight puff to them.

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How would you rate this recipe?
  • joh03663
    14 JUL, 2010
    did anyone else have trouble with the recipe not working out? I feel as though there is twice the amount of butter as there should be.
  • gmfwrk
    9 JUL, 2010
    Click on the "Black and White Dough" at the top of the "Directions" for the ingredients.
  • Dutchiesgirl
    9 JUL, 2010
    you need to click on the link "black and white dough" just under the word ingredients at the top of the directions.
  • gbsk
    9 JUL, 2010
    There are no ingredients but just a description of the process.

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