This is a holiday favorite of mine, but I've been using the older recipe that lacks the butter and has some other changes. In particular, it calls for forming a log and baking it on a sheet of parchament. But the dough was always sticky and difficult to deal with. I wanted to check if the dough is meant to be that sticky or stiff-batter-like, and from this blog entry it looks like the answer is "yes." So next time I guess I'll try putting it in a pan, rather than on a baking sheet. Or could I add more flour to make a stiffer dough?

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