Linda, we don't write or test many of our recipes using a food processor because it can be so easy to both overheat and overwork the dough. It sounds like you are already familiar with the process and its inherent risks, though, so no reason not to give it a shot. Be sure to use the duller dough blade (rather than the metal one) and keep the kneading in the processor to a minimum. Mollie@KAF

• Reply