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Betz's Good Sugar Cookies
October 29, 2002

I loved these cookies! The texture and flavor were as good as the local bakery's! Though I did find it required a little extra TLC and work, I have found this to be true of ALL rolled dough cookie batters. But unlike many of the others, I had no trouble whatsoever working the dough. I think the long lost secret may be that you need to stir in at least the last half of the flour by hand. An electric mixer overworks the dough so that you need to add lots of extra flour. Once I did this I just added a little extra at a time till the dough was like sticky playdough before refrigeration. Since I live in a tremendously humid climate I find I need to do this with virtually all cookie recipes, rolled or otherwise. I ended up with only about 3/4 cup extra flour being required, which is pretty normal for me. Great Recipe! I will definitely use it again.

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