I made 2 batches of NFSC today and the dough was so crumbly. I mix well after each cup of flour and use my KA. I can't remember if I used the dough hook before or just the paddle. Same recipe and it's never been so dry. There is flooding around here and very humid so I don't think it should be because of the weather. I have to make 4 more recipes tomorrow ( making them for my son's class to decorate for class fundraiser) Thanks for any advice.
Please, can't anyone help???? I'm at a loss, it's never happened before and I don't know what to do.
Did you try to refrigerate it for a while to see if it would come together?
It is so rich in butter, that I can't see how it won't stay together.
I didn't, but I never have before. Just roll it out between 2 pieces of parchment. I tried refrigerating it once and then had to wait hours for it to get soft enough to roll out. Never had a problem with rolling it between the parchment right away. Thanks for responding.
It could be that because it is humid that now you have for refrigerate it for a while. And if you need to roll it it out right away, just chill it in 15 minutes intervals. Once it starts to cling together, you can then use it.
I use it straight out of the fridge and prefer it that way. So I might not be much help.
So, when you refrigerate it, is it still crumbly, because it just wasn''t coming together at all?
I always seem to have a problem with that recipe!! I switched to the sugar cookie recipe from Karen's Cookies:
I also like her icing recipe for decorating cookies.
I use KHalsteads Modified NFSC in the above link. I have never had problems with it.
If it is crumbly it sounds like a flour issue to me.. too much being added. Try adding less or spooning it into your measuring cup rather than scooping.