Prepare Basic Cookie Dough, adding 3 tablespoons additional flour at step Roll dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour. Remove the dough from the fridge and place it between 2 large pieces of plastic wrap. Roll out to between 1/8- and 1/4-inch thick. Cut into desired shapes, place on cookie sheets, and bake for 11 minutes, or until golden around edges. Let the cookies cool completely before decorating.
I used this recipe for Christmas cookies and am using it again for Easter. The basic recipe is very good (I've also made the Lemon Bars), and the accompanying frosting recipe sets up well, allowing the cookies to be stored without sticking to each other. I will be using this recipe many, many more times as I expand my cookie cutter collection!
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