i made the NFSC and noticed that they had a flour taste to them. what am i doing wrong. I love the recicpie because the cookies don't spread and i found it easy to work with.

Make sure to follow the measurements exactly and try mixing it a little longer. Also, I always use bleached flour instead of unbleached.

Kelly

Hi! I made these two days ago for the first time and loved them. I used a fairly expensive butter -- Kerrygold Pure Irish Butter (it's like $4.49 per 8 oz.), but it was "heavenly" the way it creamed up with the sugar. But any good quality butter should work as well. I also used 1 tsp. pure Madagascar bourbon vanilla and one tsp. pure almond extract for the flavoring (instead of all vanilla or all almond). The other thing I did was to aerate the flour before I measured it, in order not to put too much flour in. Too much flour makes for a tougher dough and alters the taste, too. Sometimes the first time I try a recipe it doesn't work quite right, so give it another go. I think this is a really good recipe. Good luck!

you should definitely try measuring the flour by weight (there's another thread about that on here somewhere). Too much flour will make is stiff, crumbly, and I imaging might yield that floury taste you were describing.

I always use unbleached flour with no problems.

I roll the dough out on powdered sugar instead of flour. Maybe give that a try

Also make sure to use real butter and no imitation flavoring, it really makes a difference.

Hey, Geraldb -- One other thing: Try rolling your dough between two sheets of parchment paper. That way you're not adding in any extra flour. Someone mentioned rolling out using powdered sugar, and that's a good option, too.