Hi!
I tried the thick sugar cookies listed below by Ellen (July 7). The problem I had was that even when I used the maximum amount of flour, the dough was very sticky and "loose". I DID refrigerate it for several hours, so that wasn't the problem. Anyway, I added probably another cup of flour until it got thick enough that it would hold its shape when I dropped it on the baking sheet. But at no point did it get to the point where I could "roll it in the sugar" like Ellen said she does. (And yes I was very careful to measure amounts carefully).

Does anybody have any clue as to what I did wrong/why the dough was so sticky?

Should I just keep adding flour until it is of the consistency needed to roll in sugar?

The cookies seemed just a tad bit on the "heavy" side...is that because I added an extra cup of flour?

Also, they lacked flavor just a bit, so I sprinkled them with cinnamon/sugar instead of plain sugar, and that gave them a nice flavor.

Thanks for any help.

Lori