Overall, the cookies are very delicious, sandy and crumbly. I can eat the whole thing by myself but my doctor and dietician said I got to control. Because I am from Singapore, the butter we get weighs 250gms which we translate it to be 1 cup and maybe the American system is a little short by our standard. Could this explain the dryness faced by others? When I rolled the dough into rolls, the dough was a little wet but somehow came together.
I tried this recipe but, like another review stated, it was too dry to roll into a log. I used one full cup of coursely chopped pecans (they were very fresh) and added one beaten egg. I was then able to roll the dough into a log to cut. I thought they came out tasting very good after that.
The recipe listed here made a mixture that was too dry to form a batter, but with a little tweaking I was able to make some delicious cookies. I doubled the amount of vanilla and also added two and a half teaspoons of water. Then I was able to form the dough into logs, chill it, and subsequently slice it. My family decided these were better than the sandies (a.k.a. Mexican wedding cakes, Russian teacakes, snowballs, etc.) that we typically eat.
Although the magazine says they were made in the test kitchen, I find it hard to believe! The dough was exceptionally dry and crumbly. It was impossible to slice at all, much less as thin as the recipe suggests. I ended up making little piles of dough crumbs and baking them. What a disappointment! I had intended to give these as gifts- back to the drawing board!
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