I'm looking for a good soft rolled sugar cookie recipe. I don't like crisp holiday cookies, and I want a dough that I can roll and make into shapes (so drop cookies are right out). My mom had a great recipe that is now lost since she passed away. At one point I was told that in the ratio of sugar-to-fat that the sugar needed to be less than the fat to produce a softer rolled cookie. I haven't necessarily found that to be the case. I'm not necessarily looking for a cake-like cookie, either. Is it more of the thickness to which I roll out the dough? Should I include something like vinegar for tenderness? Or sour cream/yogurt? Is shortening instead of butter the way to go? Help!!

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