I was so excited about finding the NFSC recipe. I decided to try it and if it worked like everone raves abour, I was going to sell decorated ones for the holidays...Well that idea went to hell in a hand basket!
When I started making them it was going well, then when I got to the last addition of flour...it began to get very grainy...and kept getting that way untill all flour was mixed in.
I had to toss the whole batch, Has anyone else had this happen? What tricks work? Let me know!!!
I'll have to go check out the directions in the recipe again, but I've made it a few times with no problems.
Okay, I went and reread the recipe in case I missed something. I do remember now that I always make half the recipe, but I've never had a problem adding all the flour. I use my mixer so I don't know if that makes a difference. Was your butter nice and soft?
The butter was the right consistancy, but I can't figure out what went wrong! I had thought about not adding the last addition of flour, but I just knew if I had done that it wouldn't have been right either!
when I got to the last addition of flour...it began to get very grainy...and kept getting that way untill all flour was mixed in.
What do you mean by grainy? If it gets a bit crumbly like pie dough, that is to be expected. The flour will hydrate as it chills in the refrigerator, and it comes together as your roll it out. The stiffness of the dough is what keeps it from spreading when you bake them. While the NFSC recipe is not the one I use, it is very close. I use cold butter and add 6 tablespoons of heavy cream. The butter is cut into the dry ingredients until crumbly and the eggs, vanilla and cream are beaten together and added to dry and mixed until the dough come together and then chilled.
How did you measure your flour?
Don't dip the measuring cup into the flour canister, that compacts the flour and you measure out too much. Flour should be stirred in the canister and then spooned into the measuring cup, then leveled with a knife.
I don't have any other ideas, but I've not had a problem with the NFSC.
Thanks Wendy, I think that you solved my problem... That's exactly what I did..I'm re-making them tonight. Without dipping!!! 
Hi, Delish-Design: sorry that it didn't work out for you.. 
I use the Wilton Roll Out Cookie recipe and I love it! I don't have to refrigerate it and it works really well. It is very buttery and sugary! Very easy to work with if you want to try it.
I'll post it if you want.
You might have to add a tablespoon or two of water to make it incorporate better. The weather can affect baking/dough etc. Also I have found NFSC goes through a crumbly stage and if you let it mix just a little bit more time, it gets to the good stage.
Also, I used Butter flavored crisco instead of butter once. The dough was very dry and just could not even be kneaded by hand to work. I put it in the fridge, made another batch with butter as usual and it was great. Threw the crisco stuff in fridge and about 2w later thought I would remix it, added water and it worked better. I read on the package after I used it that it doesn't work stick of crisco to stick of butter. You have to add water. Not sure if this helps.
Dont give up on the NFSC--they are great to work with.
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