@ Jessica B: The flavouring has less bearing on the success of a recipe than using real butter or not (referring to your previous question), but generally, when using anything imitation, I add a little more to help the flavour come out. It’s not a huge deal in the success of your recipe though, I wouldn’t worry! Hope that helps! =)

Hi @ Jessica B: Yes, you need to use real butter for the recipe. ‘Great for baking’ is fine as a marketing slogan for them and indicates it can be used for baking, but the results will not always be the same.

Any time your dough is sticky (this one is a stickier one anyways though), you can add a little flour and besides the chilling you already mentioned, roll it out between two sheets of parchment paper. Hope that helps! xo

Also, I purchased Imitation clear vanilla extract (to use in your royal icing recipe) but accidentally used it in the cookie recipe (instead of my good vanilla.) How much do you think this will affect the taste of the cookie, or will I be able to tell a difference at all?

And one more thing. I purchased Imitation Clear vanilla extract b/c I plan to use it in your icing recipe. I accidentally used this extract (instead of my good vanilla) in the dough recipe. How different will the taste be or do you think I will be able to taste a difference at all?

I followed the recipe exactly and the dough was so sticky I couldn’t not even come close to cutting it with a cookie cutter after it chilled for 2 hours. I did use a cheap butter (Imperial-which is 53% vegetable oil spread?) Do you think that was the problem? Its all I had in the fridge at the time but it said “Great for baking.”

Hi @ Raquel Prado: Have you tried the royal icing on top of the cookies? I find that adds a lot of sweetness. If you’d like it sweeter, maybe try my shortbread recipe?
Another thing which might help toughness is to bake it less. (not as long).
xo