I'm currently in a cooking school but we haven't gotten to the baking section yet. *grin*
I just made some elderberry jelly twirl cookies and the dough did not seem right to me. I followed the directions but to be honest the last time I baked something using homemade dough was when I was about 10 and I'm almost 50.
The recipe called for making the dough, chilling it for an hour, rolling it out, add jelly mix, roll into logs and chill for 4 hours. Cut and cook. Cookies came out decent but the dough was a real pain to work with. On the dry side, cracked easy.
When you chill it (and I understand why) do you let it get to room temp before rolling and such? It actually seemed to do better as it warmed up. Very simple dough but on the dryer side.