- Roll out the dough. Optimal thickness is 3/16-1/4”. Use some extra flour on the top if the dough is sticky. The dough should be cooled for the better result.
- Cut out. When cutting, try to press on the outline of the cutter, not on the internal imprint.
- Remove the extra dough around.
By
MakeCookiesRu
on 8/10/2018