I made sugar roll-outs, which I have made hundreds of times before, and the dough was grainy. The baked cookies are not very smooth. 1. Why did it happen? 2. I will be covering them with royal icing, so noone will see that it's not smooth, but do you think it will affect the taste/texture?

I made No Fails last night and the crunch - the sugar has huge grains in it - I guess I should have sifted the SUGAR!

I think (but I'm not sure) that the graininess in the sugar has to do with with the sugar and butter having enough time to cream together. I think that creaming the butter and sugar gives the sugar some time to start to dissolve.

I'm not positive, though, so here's a bump...

That might be the problem but my sugar has some grains that look like sanding sugar. I went back and put some thru the sifter. I was sure that was my problem because tht crunches were sweet.

so you think they will taste ok?