These are delicious! Much more flavorful than most cut-outs. I admit, they're very hard to work with (so are most other cut-out batters). I refrigerated the dough for about an hour and then separated it into three sections for easier working, leaving the other section(s) in the fridge while I worked. I used a LOT of flour to work with this. I dropped the dough into a bowl of flour and kneaded it, repeating until it no longer felt sticky. Only then did I roll it out, again using a well-floured surface and flouring the top before cutting. I also floured the cutter after each 4-5 cuts I made, to be sure that it wouldn't stick to the dough. Once I did this, though, the dough was cooperative and even pleasant to work with.
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These are delicious! Much more flavorful than most cut-outs. I admit, they're very hard to...