Delicious recipe! And the dough is quite easy to work with. However, the stamp details aren't as sharp after baking. I did refrigerate the dough for ~45 minutes after mixing. I'm experimenting with refrigerating the second pan of cookies after stamping, to see if the design survives the baking better if chilled. Next time, I'll probably add just a little more flour to make the dough a bit stiffer.

The flavor is terrific -- if I weren't stamping them with Easter lambs, I'd give it 5 stars.

Recipe worked out great. Was unsure if butter should be cold or softened for blending but cold worked well enough and kept the dough chilled. After stamping, I set the cookie trays in the refrigerator for 10 mins then popped them in the oven. The cookies retained their shape without spreading and the detail was perfect. We used a $3 set of plastic holiday cooke stamps and were pleased with the results. Cookies were delicious and just the right texture.