The cookie dough is a mixture of confectioners' sugar, butter, white sugar, flour, cornstarch, baking powder, and salt. In the recipe Dorie says the dough will be crumbly while you are mixing, and then will come together and "just about clean the sides of the bowl." I mixed and mixed for 15 minutes or more and this never happened. I added a little milk and then pressed the dough together with my hands, and then rolled it as directed.
I was concerned about the delicate nature of the dough, but as suggested in the recipe refrigerating it makes it easy to roll out and cut.
My cookies were probably a bit thicker than the 1/8 inch in the recipe. I used apricot jam and a round cutter just over 2 inches. The jam leaked out a bit when I added the second cookie on top. I used my finger to clean it off the cookie sheet to avoid burning.
I sprinkled the tops with sugar mixed with chai spices.
My oven runs a little hot, so I baked at 345 degrees for 15 minutes. Some of the cookies came out a little too brown on the bottom.
My yield was 12 round cookies plus one canoe shaped cookie that I shaped out of the dough scraps. I ate that extra cookie right out of the oven and it tasted really good. My taster says these are the best cookies he has ever eaten.