Just add enough butter to get it to a smooth dough consistancy, this recipe is very forgiving, butter and vanilla is the only wet ingredients in there so use as much as needed.

I would semi-soften the butter then incorporate into the mix you have now until it's right.

Sorry for the trouble your having, I've made this recipe so maany times I don't measure anymore but go from the original and then incorporate to suit.

Let me know if you have any other problems.

Oh also, a tip!!!! when the dough is ready I roll it into a log then refrigerate for a couple of hours, when you take it out you can slice them into uniform pieces this makes an attractive cookie.

For a variation make half chocolate and half no chocolate dough, then roll into each other jelly roll style. they look like little pinwheels.

Kris.