I tried this instead of my yeast recipe. I followed the recipe almost exactly (using Solo filling for the jam) except that I found if they baked longer, they were crispier and the bottoms were cooked and insides more flaky. Regarding complaints about the dough: it comes out the frig very hard and the butter makes it stiff. But if you flatten with your hand and roll it on powdered sugar with a little dusting on top, it will roll out thin enough to cut and lift off the counter. I tried waxed paper, but the dough did not roll as easily as on the powdered sugar. I think I will make this recipe my standard. I made some tiny squares, pinching opposite ends together in the middle. Those were great!
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I tried this instead of my yeast recipe. I followed the recipe almost exactly (using Solo...