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