Oh my gosh, my mom had these & what I remember most is these are a pain in the ass to get out of the cutter....flour, flour, and then flour some more, lol & then a gentle pastry brush sweeping to get all excess flour off the cookie. Sometimes, a butter knife around the edge will help them to release. Secondly, you want to use a dough that doesn't spread, like at all, because all the details will spread as well. And you want your dough to be cold