I'm just trying to understand how this recipe could ever work the way it was listed.
This is the 2nd time this has happened. This recipe was posted on Taste of Home and has many good ratings. I've seen similar sugar cookie recipes with similar ratios of eggs and butter to flour.
When I made this recipe, in order to be a rollable, dough I needed to add 3 additional cups of flour. Using only the 31/2 cups listed below, - the dough was no where rollable - it was more like a batter than a dough. I followed the recipe exactly.
I just don't know how the author or anybody else could produce a dough out of this. Any ideas?
Thanks for any ideas.
1 cup butter, softened
1-1/2 cups Granulated Sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda