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Take the dough out of the bowl and mix it with your hands. The warmth of them will soften the butter and it will be easy to mix completely. No matter what recipe I use it always seems to end with working the dough with my fingers. Just pick it up and squish like you were making mud pies. 
chloeanddeacon
Posted 14 Dec 2006 , 5:28pm
post #5 of 6
I have made sugar cookies using either real butter or margarine and found when I used real butter it was more crumbly than when I used margarine. Both turned out great, but I like using margarine myself for the easier handling. Hope this helps!
bakincakin
Posted 14 Dec 2006 , 5:39pm
post #6 of 6
I found that with every batch of NFSC I have to mix the last 2 cups of flour by hand to get it all incorporated and not crumbly. HTH 
Karen
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