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I followed this recipe exactly, except I froze the dough for about 1 1 /2 hours and then refrigerated for about 3 hours. I had no problems rolling out the dough or cutting out shapes. Cookies didn't puff up too much and shapes are still recognizable. I used the Wilton Royal Icing recipe with Meringue Powder to frost the cookies. They taste fantastic!!
Date Posted: Jan. 4, 2008
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