How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?

Question

The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite Margarine. Needless to say the dough didn't get stiff enough to cut or roll, even though its been refrigerated for more than 24 hours. Is there anyway to either use this dough as is OR to add ingredients to the dough to make it more stiff?

Answer

I don't believe you will be satisfied with any cookies you roll out and cut from this dough. That said, there are three options that may allow the dough to find a tasty future.

1. Make a 'Mega Cookie': roll the dough out and fit it onto a pizza tin and bake. This can be decorated as one large cookie/pizza.

2. Make 'Brownies': work the dough into an 8"x8" or 9"x13" pan and bake.

3. 'Cupcakes': scoop a spoonful of dough into each compartment of muffin tin and bake.

Of course you will have to watch to get them done enough as the standard bake time probably won't apply.

If your recipe doesn't include eggs (or you are not concerned with the risk that raw eggs may pose) adding it to homemade ice cream would be a fourth option.

Good luck.

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