Made this recipe using Shortening rather than Margarine. -someone old me that margarine/butter doughs spread more, and shortening stays in shape better. Otherwise I followed recipe to a T. I would recommend rolling the dough out on the parchment paper that you'll be baking on, cut out the shapes, and remove the excess away. This way your cookies stay in shape and don't stick to the surface. Chilling scrap dough before re-rolling helps a lot. Rolling and baking on same parchment paper also helps when you move the cookies onto a cooling rack.
Recipe also works for Gingerbread Houses. I rolled the dough out to about 3/8", dough made 1 house with a bit left over for trees, decorations, and a chimney.
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Made this recipe using Shortening rather than Margarine. -someone old me that...