I'm giving it three to leave it open to user error though I'm a pretty decent/consistent baker. I halved the recipe & used my kitchen scale so perhaps that altered the flour content too much--the dough was very thin but overnight firmed in the fridge up to be almost usable. However, even with using all the tricks to get the nicely formed cutouts (which were very sticky despite being rolled onto wax paper, with flour, and set in the fridge before removing) to bake and retain their shape, they puffed up way too much. For the test cut out recipes I've been doing, I think this one has way too much baking powder for a nice go to cutouts recipe. That being said, the taste isn't bad--but they just came out of the oven so I can't say for sure as I've found some baked goods (such as this recipe) especially those with baking powder (even aluminum free bp, which I use) seem to need some time to set before you can actually comment truthfully on how they taste due to the overwhelming flavor of the baking powder.
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I'm giving it three to leave it open to user error though I'm a pretty decent/consistent...