Best dough for large cutters?

[Bucktown]

I bought the Sur LaTable snowflake cookie cutters yesterday and love them. Tried them out today with regular roll-out dough and only got 6 out of 15 cookies to stay together. I tried various thicknesses as well with no luck. Plus, they spread just alittle bit so they look sloppy.

Is there a better dough to handle such large cutters & won't spread? I think they are about 5 1/2 inches wide.

TIA

[Janey]

Maybe a shortbread would work better?

What a wonderful thing to 'have' to experiment with. :D

[LoveYouKisses]

I don't have those cutters, but I have fairly large snowflake cutters, and I use Martha Stewart's gingerbread recipe (http://www.marthastewart.com/recipe/gingerbread-snowflakes?lnc=914a62af4e2ee010VgnVCM1000003d370a0 aRCRD&rsc=collage_food_best-cookies-recipes_p6).

That recipe is a huge hit with my family, and I haven't had any kind of problems with the dough breaking.

[looch]

I have found that a cold dough is the answer in these situations. If you can roll out on a marble board, even better.

[Bucktown]

Janey~ Thanks for the suggestion. I might give that one a try too if I have some extra time. And, yes, my son had a ball eating all the broken snowflakes.

loveyoukisses~ The Sur catalog had a 'try our gingerbread recipe' underneath the picture of the snowflakes so you may be on to something. I personally don't like gingerbread but I'm making them for my son's school for a bake sale. Can't go wrong with Martha so I think that will be my first recipe I go with.

looch~ Yeah, I had the dough chilled for 24 hours and rolled it out on my granite countertop. I thought for sure I'd have no problem.