My notes: It turned out splendid! The dough was really easy to work with. I would recommend rolling it out between parchment paper and then putting in the fridge for a couple of hours before cutting. I ended up placing the dough in the fridge for about 30 minutes before I even attempted to roll it out. Then I rolled it out and left the parchment covered slabs in the fridge overnight. The next day I cut out the shapes and immediately put back in the fridge until it was time to bake. The dough is pretty tender so they hold their shape better when baked cold or frozen. I rolled them out to a pretty thick 1/4 inch and they turned out great. I used droste cocoa and drizzled them with simple royal icing. They were a favorite of my cookie tray at work. People kept going back to the break room and coming out with 3 or 4 at a time. Here is a picture of how they turned out. This was part of my cookie tray for work. They are the stars in the back. They seemed really sturdy and I would think should ship well.