I made the dough last night and after getting home from the gym, found I lacked the inclination to bake them. I got an earlier start at the gym tonight, so I had time and the energy to roll, bake, roll, and roll. The bare spots on the sides are where the powdered sugar adhered to my fingers after the second roll in the sugar. Fringe benefit, I guess. They taste great. The lower two on the far right came out much more flattened than the others and slightly crispy. In nearly twenty years of making these, that's never happened before. Very odd. They were in the middle of the sheet, and only three were affected. They still tasted good, though. :)
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