THanks for the suggestions!
I over cream the butter and sugar - I know I do. I try really hard to limit the mixing time once I add in the dry ingredients though.
I put my dough in the fridge for a bit before rolling, not too long - then I roll out and put sheets in freezer until frozen, cut shapes and put BACk in freezer for a bit and then they go directly to oven. Like I said, I have never really had that much spreading at all.
I use MMF, so it is important not to spread.
What I did with some of these I'm worried about, was cut the MMF out of a cutter one size bigger than the cookie size cutter. I put the MMF on straight out of the oven, I like the way it melts onto the cookie. And it tastes wonderful that way. Worked for one batch. Now to figure out what to do with the other 80 dozen
*you know, I don't have time to post often - or to post pics for that matter, but I want you folks to know that if I ever have a question or an idea - I come straight here. You people are, in my opinion - experts in this field and I owe any success I have to this site* THANK YOU SO MUCH