haven't done cookies in few years ..bad wiring in oven. but ..in my cookbooks it does mention flour being too dry because of age or storing humidity. i moved from redwood rainforest to norther desert clime ...big difference in flour texture. may add a little more of any fluid called for in recipe. i also have always used lard in my sugar cookies ..makes for lighter texture, sweeter flavor, just as in pie dough. i almost never use shortening ..1/2 butter & 1/2 lard or total lard, dependent upon recipe.
...and ...one of my cookbooks says a large egg should equate to about 1/3 cup ..they don't anymore. i started using extra large & now only jumbo eggs. if those get small too, i'll have to start measuring liquid quantity of eggs in each recipe calling for them.
Last edited by roguequilter; 12-05-2017 at 07:36 PM.