Does anyone know what causes the cookie dough to loose its shape when baking? I am trying to make the witch fingers and everytime they just spread that much that they don't even look like anything other than a shape. I have read on some forums that NFSC is best for making them but what does that stand for. I have searched for the recipe and i can't seem to find it. Can anyone help me please?
NFSC stands for No Fail Sugar Cookie and the recipe is here:
http://cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
They really are no-fail. I use it RELIGEOUSLY!
Tips:
Roll your dough out (or shape it) onto parchment paper immediately after making it then freeze thoroughly. Go from freezer straight onto a NOT HOT cookie sheet (still on parchment) and into the oven.
HTH! (hope this helps!) 
I am going to use that recipe on Thursday to make my neices cookies to take to school for her class for Halloween.. I can not wait to try it. My mom is making a big deal about me using that recipe because it doesn't have any nutmeg in it. She said ALL sugar cookies have nutmeg.. lol! So, we will see.
I do the same thing, only I use Penny's recipe and they don't lose their shape either. In my experience, Penny's recipe yields a better cookie.. it's more tender. The recipes are pretty much the same, only Penny's has heavy cream in it.
You can find it here:
http://www.texasmonthly.com/2000-12-01/recipe.php
I usually use either Antonia's royal icing (you can find that recipe on CC) or fondant to decorate them. Just roll out some fondant while they are baking and use the same cookie cutter you cut the cookies out with to cut out a fondant "cookie" and let it set up a little before placing them on your cookies right when they come from the oven. The heat with melt to fondant onto the cookie and you have a perfectly covered cookie to now detail with royal icing. 
Nutmeg? I have never had a sugar cookie with nutmeg in it so not ALL sugar cookies have it.. . Moms.. 
can't live with 'em.. can't sell 'em on eBay. 
...can't sell moms on ebay! That is too funny.
Jkalman - Thanks for your tips on fondant covered cookies. I never would have thought to add it on straight out of the oven, but it makes sense. I am also going to check out Penny's recipe. I saw you mention it in other posts, but was not sure who Penny was
No nutmeg here either...never even considered it, sounds more like a snickerdoodle. I did have a seven year old tell her mom she didn't like the NFSC because there was too much 'almond paste' in it.
SOMEONE has been watching too much Food Network (like there is such a thing as too much, haha - just ask my 11 year old who is in love with Alton Brown)
i just don't know what i am doing wrong. I followed the recipe for NFSC and still they spread in the oven. Anyone know what i am doing or not doing. At first i thought i might be making the fingers too big and thick so i made then smaller and flatter but still they spread.
Monster toes, i like it .I think i'm just going to give it up as a bad job and do something else instead. The kids are happy though they love cookies no matter what shape they are.
sasporella here is a recipe I found online and used it to make star cutouts and they didn't melt. I made them just last thursday. My boyfriend loved the taste.
No-chill Cutout Sugar Cookies
This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. We recommend you roll it out between two sheets of waxed paper to prevent sticking.
Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
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