First try molding the dough without chilling. If it is too sticky, chill it until firm. Some recipes call for moistening your hands with water, others for flouring them, before handling the dough.
Roll the dough into walnut-sized balls, and roll these in confectioners’ sugar. Set them well apart on a prepared baking sheet.
Flatten the balls with a fork dipped in water, or with the base of a tumbler dusted with confectioners’ sugar.