What Is Your Favorite Cookie Recipe For Cut-Out Cookies?help
Baking By ButtercreamCakeArtist Updated 6 Apr 2007 , 7:17pm by smbegg
Just wanting to know what you prefer. Usually my recipes are too thin or sticky or something. I have trouble getting them from the counter to the pan without adding tons of flour to the recipe.
I used the WIlton recipe on the card I bought some cookie cutters on. ????
I use Wilton´s recipe as it is and it works great for me. I once was told that sometimes cookies depending on the weather don´t always need all the flour stated on the recipe or they might need a little more.
If they are too sticky you can buy at a hardware store clear plastic (used when you paint to protect an area) and roll them there. You put some dough and then fold the plastic on top of the dough use the rolling pin to get the desired thickness and then unfold the plastic and get the cookie out and transfer to the pan. You still have to flour a little bit the plastic. I hope you understand what I wrote.
Gapi: Yes, I understand what you mean.
Everyone: Thanks for all your advice. I was thinking maybe I could just roll out a little at a time, like enough for one cookie, on a small piece of parchment, then cut it and put it on the cookie sheet, parchment and all. OR...I could cut them out on the pan and remove the excess dough. I wouldn't have to worry about moving them that way! 
I guess I just need more practice. I usually do cakes, not cookies. AND>>>I've been using my sewing machine more, lately, than my KA!
I just use a sugar cookie recipe I found in a magazine. It's easy and tastes good....especially with rolled butter cream.
I love the No Fail Sugar Cookie from www.kitchengifts.com
Tastes yummy, easy to add different flavours to (zest, nuts, extracts, etc.) and NO spreading.
You may get some helpful tips from the article I wrote on cookies:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
I also use the Wilton one. No rifridgeration, unless it gets goopy, then pop it in the fridge for a couple of minutes.
I also roll my cookies out on Parchment and then freeze them for about 10-15 minutes. This keeps their form and they don't spread.
Stephanie
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