I am interested in adding cookie bouquets to our list of products we do but I cant seem to get my cut out cookies to hold their shape and cook all the way through without burning......PLEASE HELP.
Have you tried the NFSC (No Fail Sugar Cookie) recipe? How thick are you rolling the cookies?
I work with shortbread as it always holds it's shape.
Also replacing some flour with cornstarch makes a good cookie that should hold its shape.
You can nearly always reduce the butter quantity a little too without any change to the taste of the cookie which should lessen the spreading.
I bake them on very low temps so they keep their shape and colour and they only need to dry out anyway not be baked alive in a hot oven!
For cut out cookie recipes I avoid ones that call for eggs as these always spread on me!
I use a recipe I got out of Woman's Day last Valentine's Day. The dough is delicious, my family actually likes it a lot better than the NFSC. Also, one thing that I learned is that if the butter is too melted (which I get when I microwave it) the dough seems to spread too much. Another thing that I do is I put them in the fridge for a few minutes after I have cut them and put them on a cookie sheet. I bake mine at 350 for 8-11 minutes, depending on the size.
Thank you to everyone. I will try this out for my expo and see how these work. The ones I did last night i did use less butter, didnt soften and add lots more flour.