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recipe was creamed butter, powdered sugar, flavorings and flour . dough is dry and crumbly not the usual consistency of spritz dough - should I try adding more butter ?

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closed as too localized by KatieK, derobert, kiamlaluno, SAJ14SAJ, Jefromi Jan 10 '13 at 3:25

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Hi sue. Can you post the actual recipe? I don't think anyone's going to be able to tell you if you need more of something if we don't know how much you started with. – JoeFish Dec 15 '12 at 18:45
No eggs? Very few cookie recipes work without eggs, which add liquid and emulsifiers. If that is the omission, you can probably add it, although the extra mixing will probably make them a little less tender then expected. – SAJ14SAJ Dec 15 '12 at 19:02
I agree with SAJ, this kind of cookie dough normally has egg in it, and it sounds like it needs more liquid. – spiceyokooko Dec 16 '12 at 14:15

Ditto to eggs. Otherwise, I would add water, not butter.

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Spritz cookies shouldn't have water added -- they are supposed to be among the tenderest and fragilest of cookies, part of the reason they're extruded rather than rolled out. This answer could also use some expansion -- why eggs? How much? What effect do you expect them to have? How should they be incorporated? – Josh Caswell Dec 17 '12 at 20:42

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