NFSC look like blimps. Real puffy. How do I keep them as flat as possible. First timer cookie decorating.
I take my fondant smoother and lightly press them back down.
On another note, someone mentioned using less baking powder. I checked the Cookie Crafts recipe for sugar cookies and it is almost identical with the exception of the CC recipe has no baking powder and double the vanilla of the NFSC recipe. I will be using the CC recipe going forward.
You may want to post this in the cookies forum. I think there is a thread going about this there now...seems to me I remember that reducing the amount of baking powder helps with the puffiness. I have yet to use this recipe so I am just passing along suggestions I have read on the cookie forum. HTH.