This is a rather difficult recipe, I agree, but if you play around with it and are an experienced baker it will probably work. I refrigerated the dough overnight, then floured the heck out of of my board to roll it out. This cinnamon mixture is odd; I think I overheated it and it was too runny with my first batch but with the second it was hardening and was easier, so you'd almost want to heat it up, then let it sit and roll out the dough. I kept the rolls in the freezer until I was ready to use them, and I'm glad I did. They were rather soft even after being frozen for a few days. I cut it all with a knife (I've never been good at the floss method although I think it's a great idea) and cut them rather thin the first time. That made for a very crisp cookie, so I made them thicker and although they were crisp on the outside, they were soft on the inside. The thicker ones needed about 12 minutes in my oven. I didn't do the dollop thing; one, I don't understand how it would work and two, that seems rather messy. I'm a messy enough baker as it is. I don't need more opportunities to make a mess. If you like sugary treats, I'd add a glaze but these were sweet enough as is for me. Thanks for the recipe!
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This is a rather difficult recipe, I agree, but if you play around with it and are an...