We made cookies this time. One important trick, the dough has to be really, really cold. Next time I will pre-roll the dough onto parchment paper, chill/freeze the dough and then cut. The warmer the dough the rougher the cut. Working with fondant was far easier than anticipated. We used some Wilton Cake food color and my Kitchen Aid mixer to blend the fondant, worked really well. The cookies were great and my family likes the taste of the fondant. We used butter cream icing to stick the fondant to the cookies. Thanks for looking.
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