I found this recipe useful. It took a bit more work than i had expected but a good cook/baker always knows how to fix something this is not going his/her way. I wouldn't bother chilling it because you can chill the thing for a year and it's not going to get any more workable for you. I found that the key to making this thing turn out right was tons and tons of flour. Once you have your dough ready and your getting ready to roll it out, grab a huge hanful of the dough and a huge handful of flour. Put the two together and start working them. Than make it into a ball like your gonna roll a pizza out and throw more flour all over it. Than flour up your folling pin and start rolling. In the middle of rolling if the dough starts to stick to your rolling pin, than throw some more flour over the dough and continue to roll. As long as you have flour on hand you should be safe. I think next time i will try another recipe but only because i've never made soft sugar cookies before and i'd like to know if it was supposed to be that intense to roll out and cut up.

These were great! The only thing I changed was the amount of butter, and sugar. I reduced the butter to 3/4 c and the sugar to 1 1/2 c. I think they would have come out too sweet and greasy otherwise. I will definately make these again and again.:)

Great recipe! I didn't add all the sugar, just 2 tablespoons and it turned out great. Also, melted the shortening to facilitate mixing. My hubby says to save the recipe.