I just made heart shaped cookies the other day. I use a marble rolling pin which I love and a Tupperware plastic mat to roll out the dough on (it is very old -- I don't know if they still make it). I like using the mat because I can put it in the sink and make sure it is really clean (I cannot put my granite counters in the sink and rinse them well). Anyhow, I always use this recipe from Taste of Home and they are THE BEST SUGAR COOKIES EVER! The secret that sets them apart is the 3 oz of cream cheese. You don't taste the cc in the recipe, but it makes them so yummy. I make the dough the night before and divide it into thirds to roll out. It is quite hard when right out of the refrig, so I let it sit for bit and then smash it down with my hands before rolling. A little flour when rolling out has never hurt these cookies. My other trick is, after rolling out the dough, use a thin metal spatula to unstick the dough from the mat before using the cookie cutters (metal is better, not plastic). Also, don't roll cookie dough too thin and only bake until you see a hint of brown on the edges or they will be crumbly. The end. Here is a link that might be useful: Sugar Cookies

Here is our assessment of Jacque Torres 36 hour cookies: (Since I know you were ALL waiting for my review!;) We found, as was reported by the New York Times, the more the dough aged the more browned the cookies became. The different ''notes'' of each cookie were so light and mellow that unless someone were really paying attention, it could be hard to determine the differences. That said, there were differences, as the cookies become more complex as they age. These cookies are so good however, it doesn't really matter which one, as long as you get one! Eating it warm is the thing that seemed to make the biggest difference in the entire cookie eating experience, which is what I'm going to do...now and forevermore! Whew! Now I'm taking the test a step further, since I froze some of the balls of cookie dough, so I can see how long it takes them to bake from frozen...and whether or not they're as good as baking them from the refrigerator. It's a tough job, but I'm up to the task...now that my dough is properly aged. Well, at that point it will be overly aged, so it's in a completely new category, right?

Adding in: coffee and tea, vinegar, mustard. Umm, wine. I seldom eat mayo or ketchup. grainlady, thanks for the seven survival foods -- I'd have to test the dried egg things to see if I react badly to them or not. One reason I plan to have chickens when I move! I know I am fine with whole eggs, and I go through about ten a week. I do keep coconut milk here, and will occasionally want milk-milk (as milk or as yogurt). I use butter or ghee, but it takes me about three or four months to go through a pound package. Fats - yes, to coconut oil, or to having some sort of healthy oil around -- I do use various types regularly. And there is plenty of coconut oil here. Citrus juice - I use a lot of lemon, lime and grapefruit, at the moment all fresh. Potatoes - I have a load of them from the farmer's markets I went to shortly before my accident. They are dwindling, but very good. I'll check out Golden Grill Hashbrown potatoes. Sound good to me! I have canned beef and pork (a friend and I put up); I have several packages of sardines (bought), I have canned cheese. I'm not really jonesing for the canned cheese, however. Not something that falls into the category of want to have every week/frequently. (Actually, the milk doesn't fall into that category, either...) Will have to check out freeze dried cheese. Maybe that tastes better. I still mean to order the tomato powder. Haven't really had any real urge for grains, beans/legumes or seeds. (And I have them here - grains being rice, wild rice, quinoa, and oatmeal) Seeds for sprouting micro-greens or just plain sprouts - great idea!!! Sweeteners -- Haven't touched either my honey, the maple syrup, or the palm sugar I have here. Yes, I did eat some dessert things people dropped off, but just out of obligation, not out of desire. Not a "staple" I really do want to eat every week!

Oil cookies are very specific. The science of what happens during baking is way different. I wouldn't go there without leisure to test the recipe. There's nothing simpler than true shortbread, AP flour, granulated sugar, solid fat (butter, shortening (eew) or "baking stick" margarine (100 Calories per TBSP). Each has a different flavor and texture, but all work. Cream fat and sugar, add flour, any add-ins, chill, roll or shape, bake. I'm not sure that makes the best general base however. I've done it, but while the cookies look really different, even with flavorings added, etc., I think they all taste like shortbread. There are a ton of good cookie recipes that only yield a dozen average suzed cookies. If you really want variety, I'd make 5-6 of those, rather than one huge batch of generic dough with varied finishes. OTOH, if it's for a party, rather than house guests, or gift baskets, most people will only eat one or two cookies, so it wouldn't matter if there's aa underlying sameness.