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Using a cookie press takes practice and patience. If your first few attempts don’t work, scoop up the dough and try again. Use ungreased baking sheets and be certain to use only butter, not margarine, in your dough. It’s very important to chill the dough thoroughly, and chill the baking sheets, too—never use them hot from the oven.
Butter melts faster than margarine, giving cookies more time to spread before they set up. For…
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Dip your cookie cutter in slightly warm vegetable oil for a crisper, cleaner cut. —Cathy T.…
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