I am making the sugar cookie recipe tonight. I realized that I didn't have a full two cups of butter on hand, and to be honest, I don't need five dozen cookies right now. Anyhow, I decided to cut the recipe in HALF. I literally did exactly half of everything. I think that was a mistake though.
I just put the "dough" in the fridge while I write this post in hopes of getting some advice. The mixture is crumbly, not doughy. I definately need some more liquids or something. Any ideas? Please!!
Thanks for any help you may have.
ps-How thick can I make these cookies so they'll still cook through?
Making half a recipe should be fine, I do it all the time.
What kind of mixer did you use for the dough? I've noticed, along with several other posters, that the dough goes through a "crumbly" stage just before it comes together. I mix mine in my KA on low speed, and just wait until it comes together in a ball to take it out of the bowl.
I would recommend taking it back out of the fridge, letting it come to room temp and then kneading it a bit to get it to come together. Also, I always roll mine out before I refrigerate it, because I find that it is way too hard to roll out when it's cold.
I roll mine between sheets of parchment, and I make my cookies about 3/8 inch thick. I bake them at 350 for 12-14 minutes, depending on the size of the cutter I use, until they just barely start to get golden brown around the edges.
hth, if you have more questions just ask!
Laura.
I have been told that my sugar cookies are just the best and I never chill them. I seems to be soooo much more difficult to work with when it is cold. I have to spend half of my time kneading the dough to keep it from being crumbly. I am probably breaking the rules, but it seems to work for me. HTH.
Tris
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