today I finally got into the mood to do Christmas cookies. I read so much about NFSC that I decided to whip up a batch. The only thing I did different from the original recipe was throw in a box of french vanilla pudding mix, suggested by I can't remember who. My dough is so crumbly that it resembles the texture of a streusel (sp?) topping. I can't use it for cut outs because it won't roll out. Where did I go wrong??? Any suggestions?????
TIA
Well, I would suggest remaking the NFSC as it is written, do not add the pudding. I have made this recipe for a long time now and it has never been crumbly or failed me in any way.
Sorry you had this problem but do give it a try following the recipe to a T 
I generally either add an extra egg to NFSC, or cut back my flour by one cup as I find the recipe has a tendency to be crumbly as written. I suspect adding the box of pudding just exacerbated the dryness. Can you put it back in the mixer and mix in some liquid like milk? Just add it a little at a time until the dough comes together.
I added some milk and that did the trick. However, while I was patting myself on the back, I realized I forgot about the batch of gingerbread cookies I had in the oven. 
Oh yeah, they're over cooked. I figure my best couse of action is to pack it all away and start again tomorrow. Thank you all for your advice and quick response. I'm so glad there is a website like this.
im definately not a roll cookie making person. but i tried this receipe earlier this year when i made my grandaughters castle cake, i made crown co 
okies to match the theme for goody bags. this was the easiest cookie receipe ever! they rolled out smooth and didnt spread at all during baking. its the only receipe i will use.
i would say look at my pics to see how they came out.....but y'know the pics arent there right now
my only advice would be to follow the receipe exaclty before trying to doctor it.
HTH
I think Khalstead has a version with pudding in it. Maybe PM her to ask. I've followed the recipe tot he tee, even perfectly halved, no problems. For me , it's leterally been the NO FAIL Sugar Cookie and it taste really good.
I think Khalstead has a version with pudding in it. Maybe PM her to ask. I've followed the recipe tot he tee, even perfectly halved, no problems. For me , it's leterally been the NO FAIL Sugar Cookie and it taste really good.
Yes - Tina uses pudding. I actually use pudding in mine sometimes as well. If I ever have trouble, I just add a dab of milk. The cookies turn out beautifully and they taste great. No issues at all.
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