This is the one my grandma and Mom both made, light and melts in your mouth. The dough isn't supposed to be sweet, you get the sweetness from the filling and the powdered sugar. When I make the dough with minimal handling I form a flattened ball between two sheets of wax paper, to prevent sticking lightly dust with flour. Chill minimum two to three hours or maximum two days. When I'm ready to roll out I get fresh wax paper lightly dusty again with flour, wondra works good for this, put dough on dusted wax paper, again light dust the top of the flattened dough ball, another piece of wax paper on top and roll over that, it prevents the dough from sticking to the rolling pin. I just use a small glass or an empty can of baking powder, any thing small and round and cut rounds out, put on ungreased cookie sheet. I then press down on the middle with my thumb and put about a half teaspoon of filling in the center, rolled out to about an eight inch, bake 11 minutes at 350. Solo filling works the best, doesn't puddle. After cooled sprinkle with powdered sugar. This is the right dough recipe. Delicious.
Was this review helpful?
0 users found this review helpful
This is the one my grandma and Mom both made, light and melts in your mouth. The dough isn't...