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Sugar Cookie Cutouts
January 19, 2003

This was a GREAT recipe!! and do I have a tip for you! I used 1C of "Splenda" and added another 1/4C cream and made them sugar free! They rolled like a dream. My mother is diabetic and was 107 after eating them. I also live on the east coast and found that in my electric oven using 335 degrees for about 18 - 20 minutes gave me more control on how they turned out. I also switch the pan on the bottom with the one on the top rack. It makes them more even. Finally, (not the diabetic ones)I frosted them with a sugar cookie frosting from this website. A perfect pair!

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