What a disaster! They tasted terrible, and they looked worse. The dough was tooo soft, and didn't hold. I froze rolled out dough overnight, and it was still soft. I figured out a little of the problem, but it shouldn't have made them tast so bad. I used margerine instead of butter and I think that's what made them so soft. But what else could have gone wrong!?! I made them in my KA exactly how the directions said! I just don't get it. On the other hand, I used the Alice's cookie icing, and it was fantastic!
Any help would be appreciated!
Kelly

i made a batch yesterday. i agree that it might be your butter. were other ingredients in your cabinet for a while? i know sometimes flour can get rancid maybe that affected the taste.

good luck with your next batch.

manya

As I said on an earlier post I prefer Martha Stewarts recipe over the No Fail. Give it a try. I think the flavor is so much better and I divide my dough into 3rds. I roll each 3rd out between parchment paper and refrigerate for 30 minutes, then I cut out my cookies. Be sure to keep your dough cold for less spreading. Oh, and I use 1 1/2 tsp Pure Vanilla extract and 1/2 tsp Almond. Here's a link
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1266

I'm betting the margarine was the problem. Well, at least with the staying soft thing. Not sure about the taste. I think they taste great, I add almond extract as well as vanilla too though.

margarine can't normally just be substituted for butter. It is soft, has a much higher moisture content and isn't the same product pound for pound. Won't work!

I have to disagree with Antonia, I have used margarine everytime and it has worked perfectly.

You have to make sure that you are using margarine instead of veggie oil spread product, there is a difference.

They taste fantastic, but I also use almond and butter flavorings.

I would try again, but make sure you use a real margarine.

thanks for the post, I will give the MS recipe a try.