When I use a cookie cutter and bake my cookies the shape doesn't stay. I have tried thin cookie dough and thick and they just plump up. It's hard to tell what they are supposed to be. Any ideas from the cookie experts? Thanks.
I too purchase my powdered sugar from Sams (Bakers & Chefs) brand 7 lb. bag. I don't sift it, because it says it's been sifted 10 times. My icing can be lumpy also. I use Crisco purchased from Sams, I thought maybe I needed to try another icing recipe. I currently use the Wilton icing, but I'm going to try Indydebi's Crisco-based buttercream icing next time.