- cutting board; cut diagonally with a serrated knife into 3/4-in.
- slices. Turn cookies over and place back onto baking sheets. Bake 5
- minutes longer to crisp bottoms. Cool on wire racks. Store in an
- airtight container. Yield: about 3-1/4 dozen.
Nutrition Facts: 1 cookie equals 72 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 53 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.