Soo, with Nicholas's birthday coming up this week, and knowing I have a bit of baking to do, I decided to compare this recipe with my own favorite sugar cookie recipe. I clipped this recipe years ago from a Taste of Home magazine and have used it ever since.
I've never used the icing recipe, however. I prefer Betty Crocker whipped icings. BUT, I can't use that now since Samantha is on her restricted diet. Truth be told, she probably shouldn't eat any of the cookies, either, but that's another reality. So I'm using the standard buttercream icing recipe from Wilton. My mom made this growing up and I used it when I took my cake decorating classes. It's simple, its yummy and I can make it any color I want :) http://www.wilton.com/recipe/Buttercream-Icing
There was an obvious difference in the doughs. The Lofthouse recipe was softer and gooier. When I put it in the pan, there was also a little more. When I do this again, I will double the Taste of home recipe and see if that works better.
The Lofthouse recipe said to spray the pan. I did even though I had a non-stick jelly roll pan. I didn't need to. It would have spread better without it. I didn't spray the pan for the second recipe, and it spread just fine. Neither one stuck to the pan in the least when I cut them and removed them from the pan.
As with all good things, more experimentation is required :) Here's to finding a version your family comes back to again and again.