It’s true that the dough isn’t easy to work with, but these turned out really good. So delicious. I didn’t have Sugar in the Raw, but I had course sparkle sugar. It was hard to make it stick to the dough so most of it fell off, but it worked ok. I am guessing the issue with them getting too hard is probably due to over baking. 13-14 minutes worked for me with my gas oven. They didn’t look done at first, but then I saw the edges were a little brown. After sitting on the pan for 8 minutes, they were perfect when I moved them to the rack. I made them last night and I had one this morning with my coffee, expecting them to be hard, but they were just crisp on the edges and nice and soft. Still wonderful!

I did that exactly . I ended up putting them in a a round cake pan and pressing it in a bit baked and cut it into triangles . Thanks for the feedback.

Hi Jackie, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can dry out the cookies and make them more difficult to slice.

Hi Edie, they crisp up as they cool. That is completely normal and expected for this type of shortbread cookie.