I need help! I have always used the NFSC recipe from this website and loved it but last time I used it a couple of weeks ago the cookies spread into unrecognizable blobs. I switched today to the Wilton sugar cookies recipe and that is spreading as well. Any ideas as to what is causing this or what I can do about it? The only thing I can think of is that my butter is too soft. Could that cause it? I always leave the butter on the counter for a little while to bring it to room temperature first. Of course with NFSC the dough is refrigerated before rolling it out. Any suggestions are appreciated.