| 1 | Chill dough several hours or overnight: could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. |
| 2 | Heat oven to 300 degrees. |
| 3 | Grease cookie sheet (only once). |
| 4 | No need to grease it each time. |
| 5 | Add ingredients together, saving out the ?cup of flour. |
| 6 | Knead the ?cup flour into the dough now, chill. |
| 7 | Roll out, using flour on surface, cutters and rolling pin, generously. |
| 8 | Try to get more flour on tiny places. |
| 9 | This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. |
| 10 | For this type of cutter, roll to about ? thickness, so dough is just thick enough to leave the cutter imprints. |
| 11 | Ordinarily, roll dough to ? thickness for best results. |
| 12 | Any cookie will lose detail and shape when it is too thick. |
| 13 | This cookie is good iced with thin royal icing. |
| 14 | Cookie stays soft, but is not terribly fragile. |
