Wow, Rebeca! That recipe sounds great. Your advice to place half of the dough in the fridge reminded me of something I saw on a cooking show. As you know, when you roll out cookie dough, you have to use flour. Then you cut out the first batch and re-roll. The dough gets too floury. So this chef suggested only rolling out a small quantity at a time and incorporating fresh dough for each successive roll-out and cut. I tried it and it works beautifully.

Happy baking,

Marilyn