*I used my convection oven to bake these. I converted the temperature down to 350 degrees F. and baked for 7-8 minutes. The recipe states the baking directions for a regular oven.
*For cookies that release easily after cutting, make sure you are dipping your cookie cutters into flour before each cut and remember to pick up and turn your dough as you're rolling it, insuring that it's free from sticking to the surface. You can always sprinkle a little extra flour underneath it as you turn it if it seems to be sticking. This will insure that your cut outs will lift easily off the surface.
*If you prefer crisper cookies, roll the dough thinner, more like 1/8" and bake as directed. I've never made them thinner so I don't have personal experience. The original author states that they'll be crispy, but not hard.
*For your icing, you can use orange juice as I have, or you could use lemon juice for a different flavor. If you want your icing to not have any extra flavor, just substitute water for the juice. I don't add vanilla to the icing so that the icing can stay a brighter white. Recipe adapted from Baking Bites