Since according to most reviewers the dough from the original recipe is very soft, I omitted the milk completely and used 2 tbs milk powder instead, rolled the dough into 1/4 inch between two plastic sheets, put in the freezer, cut into shapes, and while the dough is still stiff, lift them and put into pan. For the blandness of the taste, try using high quality European butter (ex. H.J. Wijsman and Zonen, Preserved Dutch Butter) or add flavoring to the dough. I didn't increase the sugar because I think the original recipe is already sweet enough.

Reviewed On: Nov. 14, 2007