Hi, dear PJ! I love your friendly blog and the KAF newsletter, even though I live in Lima, Perú and can't get your "super-duper" products here. Lima is a very humid city, so when baking bread, I reduce the amount of liquid in the recipe. Since cookies don't use water, my dough is usually too sthcky, even after refrigerating it! I would really, really like to make these cookies, but the idea of using more flour doesn't sound right. Could you please suggest a solution? Thanks! Armida, since being in the refrigerator dries things out, perhaps leaving this dough in the fridge for a couple of days, rather than overnight, would do the trick? Hope so, they're darned good! PJH

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