I have made NFSC numerous times and each time they are great. Well I am rolling out the dough tonight for a big order due Saturday and the dough is crumbling and falling apart. I can't even get it to roll nice enough to cut shapes out. What happened???? It is just falling to pieces. I don't know what I did wrong.

Can I add crisco to my hands to try to get it smoother to roll? Please helpI need to bake them all tonight and it's late already

it happened to me once...I added just a bit of water to the dough...couldn't tell the diff and it was just fine..no problems at all...

HTH

This has happened to me the last 3 times that I made it. Other people on this site have suggested weight all of your ingredients. I did not try that yet, but I have cut out about 1/8 cup of flour and it came out perfect. Good luck!

Thanks, I'll try it now. I am on the verge of throwing the whole dough out I am so frustrated I could

I JUST THREW ALL THE DOUGH OUT I didn't weight the ingredients but I never have before and didn't have a problem until tonight. I am so stressed because they are due on Sat and now I don't know if I will be able to make new dough tomorrow etc. and have the royal dry by Sat

If you don't want to add water - milk or even some orange juice will add some extra flavor and extra richness to the dough.

When I make NFSC, I always add a good tablespoon or so of orange zest. Mmmmm

That happens when I chill my dough for a few hours. I don't chill my dough anymore, only use fresh now. It was just crumbly and unworkable. I rinsed my hands and used that much water to mix in with the dough, which made it workable, but it wasn't the same. Maybe that's what happened, it dried out a bit? Definitely weigh your flour. I found it helped tremendously. If you don't have a scale, maybe you could take your flour and a Ziploc to a friend's house, weigh it out, and then have some bags ready with a recipe's worth of flour for next time.

This also happened to me when i chilled the dough. I came on here with the same problem. I added some water and it was fine. Also, I no longer chill the dough, it only hurts it and its not neccessary at all.

Oh, Sorry to hear you threw out the dough! Prior to my last couple of batches (which didn't turn out because I was using Blue Bonnet), my dough always came out of the fridge crumbly. However, once it warmed up slightly and I work with it a little it's always fine to roll out...never have to add extra flour to roll, it doesn't stick to the roller or wax paper, and then they bake up fine. HTH. Jodie

I had similar issues with NFSC.
After trying Penny's recipe- I found too soft and gooey. I modified the NFSC by adding 2 tsp of flavor, and 1 TBSP of whipping cream. (this is to a half batch of NFSC). I always make half batches at a time and I think that helps too.
The dough is more pliable with the cream. My cookies are VERY moist too!

I too add the cream and after I refrigerate my dough I add just 1 tablespoon margarine to my dough to help with crumbles, if too wet I add POWERED SUGAR, JUST A LITTLE.