These are great cookies - I've been using this recipe for the last few years. I am a little generous with the vanilla, somewhere 1 to 1 1/2 tsp instead of a carefully measured 1 tsp but otherwise I don't change a thing. Once the dough is mixed, I shape it into a log & wrap it tightly in plastic wrap, then refrigerate for at least a couple hours, make the dough a day or up to a week ahead of when I plan to bake them and just leave it in the fridge. When I'm ready to bake, I slice the dough log to whatever thickness, usually I make mine about 1/4" thick. Lay the slice down on parchment paper and roll it a little if needed to fit the size of the cookie cutter I'm using. I do not use flour to roll them out, I don't like how it browns or adds bland flour taste to the outside of the cookie. Use parchment paper and powdered sugar for rolling. It adds a little sweetness & makes easy work of rolling them out. Transfer cookies to parchment or silicon mat lined cookie sheet, I like insulated ones so the cookies don't get too brown. Throw the dough scraps into a bowl as you go, then squish it up into a ball and either slice some more or wrap it tightly in plastic wrap & refrigerate for another day. The dough warms (softens) quickly so I try to work fast and refrigerate it in between batches otherwise I find that they spread a bit and lose a little sharpness on the shapes. Even at 1/4" thick, these cookies are sturdy enough for a big group of 4-7 year old girls to decorate!
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These are great cookies - I've been using this recipe for the last few years. I am a little...