Don’t snooze on this, because some people think cookie reciprocity is some sort of joke. It’s no joke.

**Please note: color may vary**

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COOKIE CUTTER INFO:

- Our cookie cutters are 3 1/2 inches in diameter, which makes a pretty big cookie. (But not TOO big. If we ever come across a cookie that is too big, we’ll let you know.)

- Our cookie cutters are 3D-printed from plant-based PLA plastic, which means they're not dishwasher safe. (The dishwasher gets too hot.) That's good news, because it means you get to spend time hand-washing your cookie cutter with warm water and antibacterial soap. Just like in the pioneer days!

- If you would like to use this cookie cutter (rather than simply admire it), you will have to bake cookies. Sorry! You should use a recipe that doesn't spread or expand, because spreading and expanding are the enemies of cookie legibility. We've included a sample recipe below. But please note that we are professional cookie cutter craftspeople, not professional bakers.

2 sticks unsalted butter
1 c granulated sugar
1/2 c cornstarch
2 eggs (chicken eggs)
2 tsp vanilla extract
1 tsp lemon extract
3/4 tsp Kosher salt
3 1/2 c flour

1) Preheat oven to 375 degrees. (Importantly, we mean 375 Farhenheit. Please do NOT preheat your oven to 375 degrees Celsius.)

2) Cut butter into small cubes, then whip it with the sugar. Unless you're super strong and fast, you'll probably want to use a mixer for this.

3) Add eggs and vanilla and mix some more.

4) Add the cornstarch, flour, and salt, and mix EVEN MORE. Like, for four or five minutes, until the dough pulls away from the sides of the bowl and clumps into something that resembles spaetzle (look it up). You’re going to start thinking, “Why do we call these things COOKies when really we should call the MIXies,” and you will be absolutely correct.

5) Roll out dough on an ungreased cookie sheet to a 1/4 inch depth, and then (finally) you get to use your new cookie cutter. If you have problems with the dough sticking in the cookie cutter, try dusting it and the dough with flour, although you should avoid this if possible, because too much flour will dry out the dough.

6) Bake for as long as you can stand to wait, which will be 15 minutes-ish.