Help! I just moved to Jakarta and am trying to recreate some of my standard recipes. Every time I bake, the dough turns out to be very sticky. I'm not sure if it is due to differences in butter or the hot hot kitchen. I break a sweat just standing in the kitchen! Every time I cream the butter and sugar in the mixture, it seems as though the butter is melting vs incorporating with the sugar. The end result, even after sitting in fridge, is a sticky dough that won't roll out and just breaks apart. When baked, they taste fine, but flatten out in the oven. I still have some dough in the freezer - can I save it by adding more flour?
Here is the recipe that I used. I cut down some of the sugar and butter the second time, but no real difference.
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Help! My 4 yo keeps begging to make cookies and I hauled all my cookie cutters here from the States and would like to put them to use!