I know this is an older post, but skimming through the comments I saw some questions about using shortbread for cutout cookies. You can absolutely make cutouts from shortbread dough. I have done it many times. I chill the dough before cutting and then freeze it for at least few minutes before popping it in the oven. That helps it hold its shape in the oven. I've actually had better success doing this with shortbread dough than some sugar cookie doughs I've tried. Now for my question. How much liquid can you safely mix into the dough before making a big ol' mess of it. I'd like to incorporate some of the boiled cider I recently bought from you. It's fairly thick, so I was wondering if I could get away with a couple of tablespoons. Have you ever tried it? I'm up for the experiment, but thought I'd ask some pros first. ;)

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