*If you use salted butter, reduce salt to 1/2 tsp.
*My cookie cutters ranged from about 2 1/2" to 3 1/2". This recipe yielded about 45 of the smaller size and 13 of the larger size. If you use the coffee can lid, I would estimate you'd yield about 3 1/2 dozen cookies.
*Store cookies in an airtight container at room temperature. We've also frozen them, and while the decorations don't fare as well from a visual standpoint, the cookies still taste delicious.
*Update 7-17-16-There's a lot of flour in this recipe so please be careful to measure it correctly. Too much flour will result in a dry dough. I use the spoon and sweep method which leaves me with a cup of flour that weighs about 4.25 ounces. The spoon and sweep method starts with fluffing the flour to loosen it up. Then lightly spoon the flour into your measuring cup until it's overfull. Use a butter knife to scrape across the top to level the flour.
Adapted from The Plain Dealer, article by Mary Krohme
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