pheasant wrote:

Substitue half crisco for butter. All butter always makes cookies spread
too much (unless you want to diddle with flour quantities). Quick fix. Also
add another tablesoon or so of flour.
Mark


Thanks to Mark and all the others who have responded over the last
couple of days. I suspected half Crisco might help, but I think the real
problem, as has been pointed out, is the total lack of liquid in the
form of water! D'oh!! I suspect the same issue has plagued me in other
recipes, as well. I must be drawn to the pure butter and sugar side of
baking; I'll have to learn to leave that for fillings! Roy's detaile
reply was very helpful, with more of a "formula" to let me work to...

Dave