These are amazing cookies! The instructions are a little confusing, if you split the dough in half and cut 1 inch segments you would end up with 24 cookies, not 36. I used an average amount of flour to roll out my dough and it didn't stick to the counter but do take the time to chill the dough before rolling it out and roll the logs in plastic wrap and freeze them for a half hour or so before cutting. I just sliced mine with a knife, I don't think dental floss would have worked on it right out of the freezer. I cut all of them and placed them on pans right away but if you don't have enough pans I would stick it back in the freezer because the dough gets soft very quickly and the sliced cookies might be tough to move. My cookies spread a bit and kind of puffed up like a cinnamon roll. I did use all butter instead of shortening because of tans fats and I used all the filling on the dough and it was just enough to spread around. Usually I have to add 2-3 minutes to the bake time because I bake on stoneware (just the first batch on a cold stone) but it was close to 18 minutes before I pulled them out and they had hardly browned at all. As for people complaining about them spreading, getting too brown, being dry... I could see how slicing the cookies too thin could cause all those problems, an inch looks pretty thick...get your ruler out! While the instructions are not fool proof the cookie is beautiful and delicious, and certainly worth the time and effort!
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These are amazing cookies! The instructions are a little confusing, if you split the dough in...