Originally Posted by
Rhonda K
Did you use butter or margarine in the dough? Perhaps the water content has changed.
The other issue might be the flour. Did you fluff it before measuring? It might have settled down while in the container. Take a few scoops of flour and turn it over or shake the flour container to lighten it.
What size eggs did you use? Perhaps a smaller size = less moisture.
I was thinking about the eggs. I've had trouble with recipes because I use farm eggs and they aren't as consistently sized and they ones you buy in the store. I have to be aware of picking eggs the right size for use in some baking.