Made these for a cookie exchange. Only used 3 eggs and added 1 extra tsp vanilla. Divided the dough into 4 balls, then flattened each between sheets of waxed paper. Chilled overnight, which is a must. I took the first pack of dough out and let it sit for 15 mins, started to roll it out and wondered what I had gotten myself in to. It was very sticky, and I figured out that the only way to do it is to roll it straight out of the frig. Dust rolling pin, surface, cutters, dough, everything well with powdered sugar, roll it cold, and it works well. Just keep a bowl of conf sugar right there on the counter, you will need it. Every time you roll and cut, put those scraps back in the frig and move on to the next pack of fresh dough. Roll all your scraps together at the end after they have chilled again. I rolled and cut at 1/2" which is the minimum to do so they will hold up if you are going to flood with layers of icing. I used AirBake pans and Wilton cutters; my 4" cookies took 9 mins, 3" 8 mins. I ended up with 19 4" and 38 3" total from the recipe. I slid cookies and parchment all off sheet at first to the rack, cooled a few mins, then removed cookies from parchment. I saved the parchment to decorate on using the Sugar Cookie Icing recipe from this site. These cookies bake up well, are easy to decorate, held up well in transport to cookie party, and taste great. People love them. Thanks for the recipe.
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Made these for a cookie exchange. Only used 3 eggs and added 1 extra tsp vanilla. Divided the...