Now That's A Good Recipe

I made the dough for Sour Cream Sugar Cookies last night and lost track of how much flour I had added. I thought it looked right, and Aaron agreed, so we called it good. When I cut and baked them this morning, I realized that the flour wasn't right when they spread a lot instead of just puffing up. I was bummed because I was baking a set of green shamrock-shaped cookies for a work party, and after the Valentines cookies I made last month were just amazing, I was looking forward to wowing my coworkers. (Maybe it's a lesson in humility?) However, while taste-test quality controlling the flour-deficient cookies, I discovered that they were almost as good as if I had made them correctly. You know you have a good recipe when you can mess up big time and still have a tasty product.