I made this again, and again they're excellent. If yours are too hard, perhaps you used too much flour? They need to be a little sticky when you cut them. I went easy on the flour when cutting too. I wonder if it's the choice of shortening too... I used Crisco's no trans fat (the green can). They are not hard at all, though they are not "brown". These are the best I've tried. I did put some cornmeal on my pizza stone just in case of sticking. These are really great.

Reviewed On: Mar. 27, 2005