This is the recipe I like....they really are crisp if you don't under bake them...the extra sugar helps. And they seem to mellow upon storing for a week or so. And I don't prick them Sugar cookies: 1 cup of butter 2 cups of sugar Cream together and add 2 eggs beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more vanilla) Mix with the butter and sugar Add 3 cups flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff enough to roll out Make flat patties, wrap and refrigerate for an hour or longer.... Dust board with flour and roll and cut..I roll tham about 1/8 inch thick...sometimes thinner... Bake 375 for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't have parchment....lightly grease the sheets. The absence of baking powder keeps them from rising and keeps the cookies true to the shape of the cutter.....and makes them crisp.

I do!! It's from Cakecentral.com and is the No Fail Sugar Cookie recipe. Really, the trick to getting cookies that don't spread is to chill the dough really well before baking. The edges then cook before the dough softens enough to spread. I ALWAYS roll my dough, chill, cut and chill again and my cookies never spread. Here is a link that might be useful: NFSC dough

Loves to cook: We've used the same cookie recipe for decades...it's the rolled cookie recipe from Joy of Cooking. The dough handles beautifully, and rolls out very easily. This recipe is not as sweet as a sugar cookie...but the frosting compensates for that. The frosting is made from powdered sugar, butter and milk. And the gingerbread cookies are made from the Joy of Cooking gingerbread recipe.

Congratulations on the cookies! I've found when making Christmas cut-out cookies that my convection oven cooks too quickly...I can't keep up! I actually went out and bought another set of cookie sheets (I now have 7) so I can start out with 7 sheets and keep working. I eventually loose ground completely, but at least I get a bunch done b/f I have to leave an empty oven while I try to get more cookies ready for baking! As for the turkey...be prepared for it to roast in approx 30% less time than non-convection. I remember the first time my MIL came to our house for Thanksgiving. I slept in until 11am Thanksgiving and my MIL was worried that we'd be eating at 9pm at night b/c turkeys take so long to roast (I had a 22-pound one that year, as I recall). I assured her we'd be OK but she was skeptical. When the turkey was done in 3 hours, she was suitably amazed! I know they say not roast your turkey w/stuffing, but I do it anyway. (Stuffing tastes much better when cooked inside a turkey and gluten-free stuffing needs all the help it can get!) Just be sure to check the temperature of all parts of the turkey...including the stuffing in the cavity.