This recipe is the same one from the Betty Crocker cook book. I made a batch yesterday and it was exactly what I was looking for. I usually make a thin crispy cut out and decorate with colored sugars. My husband was crying for a "real" cut out with frosting this year. So, I was looking for a recipe that was not too thin and crispy and that was not too thick and chewy, something right in between. This recipe completely fits the bill! After making the dough, I flattened it out with my palms and wrapped in plastic and chilled for an hour. My fridge runs super cold, so when I pulled the dough out, it was def. too hard to work with. Just cut the flattened dough in half and let it warm up a little before rolling. I had absolutely no issues with flaking, cracking or stickiness. I use a rolling cloth with a dusting of flour and use a rolling sock on my roller. Works perfectly. You do need to roll a little thicker than usual, and I only baked the cookies for about a 6 minutes. You do not want them to brown at all. I also use parchment instead of spray, I let the cookies sit for a minute to stabilize before moving to a wire rack. easy peasy, they moved perfectly. These cookies are a little crispy on the outside, but tender on the inside and taste delish!! I frosted with a standard buttercream that hardens on the surface but stays melt in your mouth inside. YUM!! I used standard size Christmas cutters and it made 60 cookies. Excellent and exactly, exactly what I was looking for!
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This recipe is the same one from the Betty Crocker cook book. I made a batch yesterday and it...