The dough should not be runny at all.
I rolled these cookies to 1/4 inch. My cookie cutters were large enough so I figured I wasn't going for gigantic cookies.
Spread them out because they will get bigger as they bake:)
These cookies shouldn't get color in the oven. They will stay light. Once they start cracking on the surface they are DONE. Take them out and put them on a cooling rack immediately.
Those last two pics here my kids' creations. For these I made a quick glaze for them. I usually just frost them from store bought frosting which I LOVE!! I used to bring a can of funfetti frosting to school for lunch. No joke. But recently I have been trying to make things on my own. Your choice:) I'll include the glaze in case you want to try it out. P.S. I would take the canned stuff over homemade any day. But these cookies are better than store bought hands down.
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
1 1/2 cup sugar
2 eggs, beaten
1 1/2 teaspoons vanilla
Mix the first 3 ingredients in a bowl and set aside. Cream shortening with hand mixer or kitchen Aide. Gradually add sugar, eggs, vanilla and dry ingredients. Bake at 375 degrees for 5 1/2 to 7 minutes depending on how thick you rolled them out. See picture above for more details about baking.
2 cups confectioners' sugar
4 teaspoons milk
4 1/2 teaspoons light corn syrup
1/4 teaspoons vanilla ( didn't use this and flavored it with cherry flavoring but you can use whatever)
food coloring of your choice
Mix ingredients with hand mixture until fully mixed. Dip or paint on cookies.