I did my first sugar cookies with MMF on them today (have heard so much about it!) and I liked the taste and texture, etc. but I have a problem with the size. I used one of my heart shaped cookie cutters to cut the dough, and the MMF the same size, figured that would leave a little 'naked' edge on the cookies after baking, but when they baked my cookies were so much bigger than the MMF. There is like a half inch around the MMF of uncovered cookie. Any suggestions? Should I roll the dough thinner so it spreads less? Use a different recipe for the dough? Is there one that spreads less? I mean, they're cute, but I wanted the MMF closer to the edges. Obviously I could use a larger cutter on the MMF, but what happens when I try to do cookies that I only have one size cutter? ERGH! It's these little things that drive us nuts, isn't it? Other than just shutting up and dealing with it, (when is that ever an option??) what can I do?
Yep, you are in a pickle as they would say. I did the MMf on SC as well and the same thing happened with mine but I still think they turned out nice. Check them out on my photos. You could try to make them thinner but then they get crispy. I mean what if you piped a BC on the outter edges if you want it to the edge, that would look pretty. Show us your cookies, I would love to see them and byt the way Congrats on the spotlight and I love you melvira method!!!
Take a look at antonia74's cookie tutorial. Great tip about freezing the cut out cookies prior to baking to help decrease spreading but it also depends on the recipe. Probably the amount of butter would have something to do with spreading but I'm no recipe expert-but I am tryin' to learn what makes what do what!!! 
I did freeze the dough after rolling to make it easier to remove from the paper and place on the sheets, but I let it come back to room temp before baking. I'd better check out the sources you guys mentioned. I thought about a BC border, but with these the whole point was the scalloped edge. I haven't finished decorating them yet. Thought about writing messages on them like those little heart candies. Don't know yet. Oh, I dyed the cookie dough pink, too.
i personally use the butter cookie recipe from toba garrett's book. it spreads so little that i can dut out rather detailed designs.
I use the NFSC and the MMF and have had great results. I definately chill my dough before baking too. Good Luck!
wouldn't you know it my toba book is right next to the computer...
1 C unsalted butter
1 C granulated sugar
1 large egg
1 tsp baking powder
1 tsp vanilla extract
3 C all-purpose flour, plus extra for rolling
cream the sugar and butter. add the egg and vanilla. sift together the flour and baking powder. add in a little at a time, mixing the last cup by hand. chill well before rolling. bake 350F
i love this recipe!!!the cookies keep thier shape so well! let me know how it goes
Kneadacookie-
About how long would you bake those for?
Thanks!! 
lisasweeta i'm really horrible about setting timers and all.. i just smell the cookies. i like to take them out just as they get a touch of color on the sides, and i mean a TOUCH. to me they stay softer then. the book says 6-8 minutes, but it depends on your stove
Gotcha...I'll start checking at 4 min. and adjust from there.
Thanks very much!
my kids bought me a timer for xmas and i couldn't figure out why. they said it was for them when i ask them to watch cookies for me....ooohhh gotcha
I use the cookie recipe from The Flour Pot cookie book and it does not spread at all. I put cut out RBC on the ones I just made and it fit perfectly.
How do you like the taste of those cookies? I also have that book and was wondering if they taste better than NFSC?
Melvira, I do like your cookies, they look very cute, and I agree with everybody else, NFSC work great with MMF! Try adding some dots of royal around the MMF. Good Luck, they are pretty anyway 
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