Reply to "How Much Spread to Expect from Good Sugar Cookie Recipe and Technique?"

Shucks, my spreading results weren't vastly different.  The "bad" too-much-butter-dough turned out tough/crisp and cooked faster (perhaps because it went into oven on room temp cookie sheet).  The new carefully measured dough spread slightly less, but has the softer texture my customers like much better and also remained thicker/puffier.  So at least I'm back to square one of soft cookies, but still stuck as far as holding shape.