Does anyone out there use Toba Garrett's butter cookie recipe? I love it but she tells us to roll the dough quite thin at 1/8". I'm wondering if I could roll it a bit thicker because I'm worried my cookies could break easily. Has anyone does this? Thanks!

i use this recipe exclusively. i roll my cookies to just under 1/4". i have made them thicker, but really prefer to keep them on the thinner side.

Does anyone find that they break easier the thinner they are or are they usually okay once iced?

I use Tobas recipe also and have never have problems with them breaking either and even use it for cookie stick cookies. So I use it thin and thick with no problem.

Would anyone have a link to this recipe as I can't find it on here.
I don't care for the NFSC recipe and would love to find a new one.
Thank you!

i just quickly googled and found this

http://hotwaterbath.blogspot.com/2005/03/sugar-cookies-take-1-part-since-i.html

if that really is the toba butter cookie recipe, then its pretty much the same as the nfsc???

Thank you very much. Duh, never thought to Google it!
I'll compare it now and see. Thanks again!

Honeydukes~Thank you so much for taking the time to attach those!
Great....laundry not getting done now!

Just wanted to mention that I did make Toba's cookies thicker and they worked out great! I do love that recipe! Thanks for all your comments! I love you all here at Cake Central! I'm so addicted to this website!

Toba Garrett's Butter Cookies
1 cup unsalted butter, left out for no more than 30 min.
1 cup granulated sugar
1 large egg
1 tsp baking powder
1 tsp pure vanilla
3 cups all purpose flour plus extra for rolling out dough.
Oven 350. cream butter sugar for 2 min. scrape bowl, mix another min. beat in egg and vanilla. sift together baking powder and flour. add mixture 1 cup at a time to butter/sugar. blend in last cup by hand. bake 6-8 min.

so toba's IS virtually the same as nfsc, but she calls it a 'butter cookie'. whats the differrence between a butter cookie and a sugar cookie out of curiosity? is it a texture thing?

I see that there's no salt in Toba's... Is that right?