The dough is very soft so it is messy to roll in the sugar. If you used margarine rather than solid vegetable shortening however it may have made the dough even softer. Also, the extra cup of flour would have made the cookie pretty heavy. There is a difference in the thickening power of various flours as well. I always use Pillsbury or Gold Medal, and find that store brands of flour don't have the gluten contained in those brands. You may have to experiment to get a satisfactory combination. I hope it works!

I'm sorry it has taken me so long to post a reply to this, but I have been in the hospital for lung surgery and this is my first night back on TKL. I missed it so much!!!