Kelsie, butter is really what holds this dough together, so it's important that it's nice and soft—it will be much more challenging to work cold, hard butter evenly into the dough. It's also important to measure your almond flour with a light hand, sprinkling it into the cup, rather than packing it in. If you have a scale, using the weight measurements will help ensure that you're getting exactly the right amount of each ingredient into your mixing bowl. As a last resort, try adding a few drops of water to your dough to pull it together. It shouldn't be necessary, but it can help, just keep in mind that, unlike with drop cookies, you're aiming for a somewhat shaggy dough. If you're still having trouble, consider giving our free Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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