i haven't had the patience to read all the comments, but I though I'd throw in my 2 cents. One, the quality of the ingedients matter. Butters have different content of fat/water. I always use the same brand of butter which gives me consistent results. I always, always, always use KAF, period. For shaped cookies I reduce the amount of baking powder from very little to none. I like the cookies to retain the shape of the cutter for decoration. Two, I always refrigerate the dought before cutting the shapes and again before they go in the oven. I use light metal cookie sheets of good quality. If the metal gets too hot they cook too fast.

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