I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these cookies. My niece has me make them for softball games, parties, etc.--she loves them. After making so many of these, I can offer a few suggestions: (1) refrigerate dough for 2-3 hours (I made over 30 batches of dough & often let it refrigerate overnight). I always put the dough back in the refrigerator between batches. (2) I used 2 tsp of vanilla & eliminated the almond extract. (2) When I rolled out the dough, I used confectioners' sugar (10X) NOT flour--I even re-used previously roll-out dough without any problems. The confectioners' sugar gives the cookie a little extra flakiness. (3) I sprinkled colored sugar on the cookie with the cut-out section before baking-the colored sugar looks nice with the contrast of the frosting coming through the cut-out. (4) I baked the cookies on Silpat, but parchment would work too. (5)I used a different frosting: 2 cups confectioners' sugar (10X), 3/4 tsp vanilla and 4-6 tbsp half & half or whole milk, plus food coloring. The frosting was always a big hit. (6) I individually bagged the cookies in cellophane cookie bags & everyone commented on how freshed they stayed. I will be using this recipe for St. Patrick's with shamrock cookie cutters; green sugar & green frosting! Thanks for the recipe!
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