Ok here's what I use Debbie's Recipe
Cream 2cups butter And 2 cups fine sugar in mixer.Add 4 eggs and 2 tbl Pure Vanilla ( I use a lot I know)
In a seperate bowl sift 5 cups flour and 2 tsp baking soda. Refrigerate.
Now you have to work fast with this dough, once you get the hang of it you got it. Take part of the ball I make 4 to go in refrigerator . Use one at a time put flour on board and on the ball and roll it out thin or thick as you like. For softer I bake at 325 for about 10-12 min Crisper 350 for 10 min I have used this recipe for 20 years and people love them. I also refrigerate these after they are cut to keep shape. These make about 6 dozen medium to large cookies.
1 cup butter 2 cups fine sugar 3 eggs 1tsp vanilla extract ( I use a table spoon) 1 tsp baking soda 1 tsp baking powder 1 1/2 cups sour cream 5=6 cups flour as desired for rolling consistancy.
Cream together butter and sugar beat in eggs and sour cream. Mix in dry ingredients. ( I take these ahead of time and sift into another bowl then add this bowl into the wet ingredients) Cover and refrigerate overnight. Bake at 425 8 min I never cook mine that high of heat but you try what works for you. My people like soft and half baked, hehehehehhe This recipe I work about the same as mine, it's a wet dough. Just keep adding flour till you get the consistancy you can work with, cut them out and refrigerate for about 15 min before baking.
Don't fear the dough, some people us dough boards, but honestly once you get the feel you'll do fine!!!!!