3. Bake the Cookies:
Place the filled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake in the preheated oven for 12-14 minutes, or until the cookies are lightly golden around the edges. Be careful not to overbake, as you want them to remain soft and melt-in-your-mouth.
4. Cool and Coat:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
While they are still warm, roll each cookie gently in powdered sugar to coat them thoroughly.
Allow the cookies to cool completely on a wire rack.
INDIAN FRYBREAD RECIPE
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