They look good, but as the blog writer claims in the recipe, "They are nothing like the store bought ones." Does anyone have an idea how to make the store-bought kind? (I imagine the dough needs to be less flaky.)
Thanks, Deelady. It would be nice to have a all-from-scratch recipe, though. Using significant amounts of manufactured ingredients makes the "homemade" seem less "homemade". To me anyway - it's probably silly.