This cookie cutter has been designed for ease of use and to create visually appealing, even edged toadstool shaped cookies. The design prioritises preventing dough from sticking, ensuring a smooth release and sharp, clean lines on each cookie.
Line width: 0.4 mm
Layer height: 0.16 mm
Infill: 15%.
Wall loops: 2
Recipe for about 20 cookies
Cut the butter into small pieces and cream it with the sugar and vanilla extract.
Add the egg and then gradually add the flour until you have a mixture similar to vanilla ice cream.
Roll out, stamp and bake at 170°C for 10-12 minutes.
Make your own batch of magical toadstool cookies and add a whimsical touch to your baking.
The author marked this model as their own original creation.