I would keep the dough in the fridge until very cold, then try rolling it out. Treat it like pastry - keep everything cold, return to fridge if it starts to stick.

Your problem is that butter has more moisture than shortening, and that extra moisture is making your dough difficult to handle. You could try rolling between parchment which will stick less than your rolling pin.

Cheryl

This post was edited by jadeite on Sun, Dec 16, 12 at 11:01

I've learned, the hard way, to use the shortening specified, though I do use butter in place of margarine. Sinckerdoodles made with butter are nothing like those wonderful cookies made with vegetable shortening. The shortening can make a big difference.

I have heart disease and am very careful with ingredients. So.....I eat only one cookie, no matter what it's made with.

Do you have small children? They'd have fun cutting and decorating the cookies no matter what they taste like.

Sally

Would it work as the base of a bar cookie? Several have a base of sugar cookie dough. I have one for blueberry bars, the bottom is basically a sugar cookie dough, 3 or 4 cups of blueberries mixed with some sugar & cornstarch. A topping of more of the dough is crumbled on top. Sometimes I add mix softened cream cheese with just a bit of sugar to top the blueberries before adding the topping. My sons love it.

If you want to use butter for those old recipes calling for shortening, use half and half, as my mother did. The dough will still be sticky, but not nearly as bad.

Here is my mother's and maybe my grandmother's recipe for cut out sugar cookies.

Combine:
3/4 c. soft shortening- part butter
1 c. sugar
2 eggs
1/2 t. vanilla

Sift together:
2 1/2 c. flour
1 t. baking powder
1 small t. salt

Mix all together and chill at least 1 hour, or over night. Roll 1/8" thick. Cut out with floured cutter. Place on ungreased sheet. 375�. 6-8 min. Not many in a single batch.

Tami

You could also use coconut oil or mix butter and coconut oil. The refined CO(I use LouAna brand)doesn't have the strong coconut flavor if you object to that. I often mix butter and CO for biscuits, especially if I'm low on butter. I try to keep well stocked on both.

I'm going to let teenage DD make some bar cookies with it. Not sure what she will do but at least it won't be thrown out.

The dough is too sticky to use cut outs.

Thanks for all the tips!