High on spice yet relatively delicate in texture, this dough is perfect for 2-D cookies and small-scale 3-D construction projects, like my sandwiched baskets and Fabergé egg cookies shown in the gallery, below (photos 1 and 2). It also spreads less than my Signature Sugar Cookie Dough (recipe in my books), making it more suitable for tight-fitting angular constructions, such as boxes, cornets, blocks . . . basically any cookie creation with corners! And how does it do with contouring or shaping?! Yep, it’s great for that too - minimal, if any, cracking, even when flexed into highly curvy shapes as you can see below.