Wonderful! I made the recipe exactly as written with the exception of adding a 1/4tsp salt and 1tsp vanilla. I read so many reviews stating the dough was tough to work with - if you've ever made an all butter pie crust (and that's all I make) then simply use the same technique to roll out. Dough should be chilled, one hour is fine, no need to refridgerate overnight (indeed, then you may find it to be too hard to work; don't be shy about the amount of flour you use, really flour your counter, pin, and top - roll gently and turn dough 1/4 turn - if it sticks, lift and throw some more flour under it. Keep gently rolling and turning, pinching dough back together if it cracks. And Voila! If you think you can get in there and roll it out like busciut dough, you're going to have problems sure, but if you're patient, its really not scary!
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Wonderful! I made the recipe exactly as written with the exception of adding a 1/4tsp salt and...