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13 of 14 people found the following review helpful
on January 26, 2013
They make adorable cookies that everyone will howl over.

Now, here's the secret to joyful success with these cutters, thanks to wonderful forum at cookiedecorator.com.

Mix, roll, and cut without chilling the dough! Use room-temperature dough!

First, use cookie recipes that have NO LEAVENING: No baking powder, or baking soda. I'm going to experiment and see if I can take any roll out cookie recipe and just leave out the rising agent: I feel pretty confident that this will work.

After mixing your dough, roll it between wax paper. Don't put the rolled dough in the fridge: when the dough is cold, it sticks to the cutter. Remove the top piece of wax paper, very lightly dust with flour. Flour the cookie cutter, too, on both sides, and shake off the excess. Stamp the design first on the dough, then turn the cutter over to cut.

Since the dough is still on wax paper on the bottom, the slight stickiness of the dough helps it to stay on the wax paper rather than get stuck in the cutter. Pull the paper to the edge of the counter with your right hand and let the cutout fall from the paper into your left hand, then place on baking sheet. (Next time I make them, I'll stretch out a bath towel on the floor near where I'm working because when you pull the paper to the edge of the counter, little dough bits can fall on the floor).

Chill the cutouts before you bake them

Note that the narrow part of these cookies make them somewhat fragile so bake them thoroughly, I baked for 10-12 minutes. The Bristle Brush will make the sturdiest cookies because of its blocky shape; the Walrus makes the most fragile cookie because of its elongated shape. But the Woolford, the Baron and the Imperial are the most typical mustache shapes and those are the ones I really like: I made them as sandwich cookies, putting 2 together with creme filling like an Oreo and twice they shipped without breakage (the recipients squealed with joy...)

Go! Go forth and have lots of hysterical Mustache Cookie fun!

j.
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5 of 5 people found the following review helpful
on February 4, 2013
This product is best used with a dough that doesn't rise or change shape while baking. If using a store-bough dough, it takes a few trial and error runs to figure out the right thickness of dough. I found that the thinner the dough, the better the cookies come out. I also found that after cutting the cookies, then baking them, the stamping looks best if you stamp them right out of the oven, before they cool. If you stamp them before you bake them, the design disappears. So the product does work as advertised, and I love how cute they are, but it definitely takes a while to perfect the technique!
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4 of 4 people found the following review helpful
on May 24, 2012
I bought these and I loved them! I like that they cut on one side and stamp on the other so that you get not only a cookie but also a design on the cookie. :)
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3 of 3 people found the following review helpful
on September 10, 2012
These cookie cutters are a lot of fun! It was sometimes a little difficult to get the dough to release from the cookie cutter, though. They look great with piped frosting to look like "hair!"
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3 of 3 people found the following review helpful
on March 1, 2012
I bought these to add fun to my baking nights with my nieces, nephews and cousins! They are a big hit, lots of laughs and memories to cherish into the future.
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3 of 3 people found the following review helpful
on February 3, 2012
I bought these cookie cutters for a friend as a gift and he loved them! I mean how could he not these things are amazing? I can not even imagine not having these while baking some cookies!!
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2 of 2 people found the following review helpful
on February 28, 2013
I ordered these for my son's Mustache Bash. I thought cookie shaped mustaches would be really cute on a tray. And they would have if the cutter had worked. The dough was extremely hard to get out of the cutters to form cookies.
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2 of 2 people found the following review helpful
on November 28, 2012
I was really looking forward to making some sugar cookies for Movember but when I used these for the first time I discovered that the cutters being sealed on top and round the edges meant air could not escape when pushed down on the sugar cookie dough. The air tried to escape from between the dough and the cutter which ruined the edges of the cookies. Surely they would have discovered this problem during the testing process and I can't be the only one who had this issue. My husband has offered to drill holes in the top to let the trapped air escape. Also it was very difficult to get the dough out of the cutter afterwards. Think before you buy.
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2 of 2 people found the following review helpful
on October 21, 2012
These are really fun but be warned... they're a little difficult to use. I normally roll my dough, chill it for fifteen minutes, and then cut the cookies. That technique doesn't work with these because they're plastic and the without an opening for the air to escape the chilled dough just gets stuck in the cutter. Once the dough was softened they worked much better. Also the stamp is a bit hard to use and the dough, chilled or softened got stuck to the stamp part. So all in all they're fun, they're worth the $9, but they're a bit trick to work with.

Still a fun idea for the casual baker or the more serious cookier out there.
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2 of 2 people found the following review helpful
on June 8, 2012
Looking for these on Ebay but this price is better.
Throwing my daughter a detective/mustache party. These cutters could easily be used to stamp designs on homemade wrapping paper and then get washed up and go right into baking cookies! Loving the versatility of these and how cute the cookies turn out! Can't wait to get mine...
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