@Christina LaBarbera posted:
I did add the exact amount the recipe required but I think when I try it again I will be adding more flour. I will also try the parchment trick and see if that helps. Thanks for the suggestion!
Did you weigh the ingredients? If your eggs were larger than "large" or you under-measured the flour, for instance, those things would both make the dough softer than it should be. Weighing is always most accurate. The weight conversions are on my site. My publisher didn't want them in the book (eye roll). I never roll this dough between parchment paper (I hate how it slides around and buckles, and then it has to be thrown away when it's not really needed). Just add flour gradually to the work surface and sprinkle it lightly on top of the dough, if needed, and it should be fine.