Can't believe I am asking this...

phoenix · **Posted:** Thu Apr 21, 2011 3:40 pm

Hi Mary,
I've made them and frozen some of the dough. While they didn't raise as high when I baked them later (maybe a month later), they tasted pretty good. It seems that they do taste best same day, but I can imagine chilling them for the day in the freezer and having them do well. What do the other folks think?
Nancy

jeanf · **Posted:** Thu Apr 21, 2011 8:40 pm

I know Crystal has. let me see if I can find her note about this.

Found it...this was at the bottom of the recipe when she pm'd it to me all those years ago

Quote:

Go home and make some. Tonight. Double the batch. The only deviation I made was to go through step 4, refrig overnite, and then proceed the next morning. I do think I will use food processor for grating butter next time; I have the large grater, which I think would work just fine. Copyright by Pam Anderson CookSmart

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Thanks Jean and Nancy. I will get on this.

Mary

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