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Sugar Cookies VI

Reviewed: Dec. 18, 2011
I just made these. They taste great...however, the dough is very hard to work with for cookie cutter cookies; would be better for a cookie press. I chilled dough for an hr. but it comes to room temp fast. Because I was making cookie cutter cookies, I ended up taking just an 1/8 of dough out of frig at a time. I rolled it directly onto parchment, used my pretty shaped cookie cutters and removed the residual,leaving the cookie on the parchment. This was much easier than trying to move the cookies, they are too soft for that. Then just lifted the parchment paper onto cookie tray for baking. A bit of a hassle, but they do taste good and look cute too.
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Rolled Buttercream Fondant

Reviewed: Oct. 25, 2010
I've made this 2x. 1st time used 1 cup shortinening and that was too much. As suggested by others the 2nd time I used 1/2 cup shortening and that's better. I lightly floured the rolling pin and board with all purpose flour and that helped alot and didn't affect the flavor of fondant.
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