When making cream wafer cookies, what is the dough supposed to be like? Link included.

Question

Im making cream wafers, and just made the dough, but Im not sure if I put enough flour in. I was using a 1/3 cup and lost count...anyway, the dough (prior to being chilled) is like the consistency of creamy mashed potatoes. It doesnt look like it could even be rolled out...but maybe after its chilled it will be easier....what do you think? Have you made this before? was the dough prior to chilling really creamy like this? Thanks a bunch!

Answer 1

i think recipe says 1 1/3, i always make cookies like that.