I refrigerated my dough overnight and now it's brick hard...is that right or do I have to let it come to room temperature before I try to do anything with it? My fridge is at 3, the "normal" setting, not anything particularly chilly. I'm figuring it's the high butter concentration, but I just want to be sure I'm not going doing anything majorly wrong. Exactly right, Alissia. Let it "thaw" JUST till it's workable, then shape while it's chilled. When it gets warm, it gets very soft. PJH

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