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Sugar Cookie Cutouts
December 16, 2000

This recipe made an excellent dough for cutouts - very easy to work with. (Not one of my cookies broke!) They taste good, too, and were easy to frost and decorate. Tip: When the edges are JUST turning brown, take them out. I found that rolling out the dough to about 1/4 of an inch, or a little higher, worked better than making them thinner.

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