Hi Linda, we're sorry to hear you had trouble with this recipe from the outset. First, it's worth noting that these cookies do have a slightly different texture than what you might expect from a traditional, wheat-based cookie. They should be pleasantly crumbly, but not too dry. If you find the dough is stiff, consider adding 1-2 tablespoons of milk to the dough. It may be that there's just too much flour in the dough or that your almond flour is dry (which can happen as it ages). We hope these tips help, and you can always give the Baker's Hotline a call to troubleshoot further: 855-371-BAKE(2253). Kye@KAF

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