I've been trying several recipes, and they've all been tasty. My main problem is that, no matter what I do, my batter spreads and puffs up when I bake the cookies. I've lowered the oven temp. I've put the pans in the refrigerator to cool the dough back down before going in the oven. I've decreased baking soda/powder. Really, nothing I've done has helped. Anybody have any good advice on this one?
Despite the spreading while they baked, they still somewhat retained their shape for me to ice. I just use a basic royal icing (using meringue powder). The two recipes I go back and forth between are the one at Joy of Baking and the second one on the page at Simply Recipes. After doing both, I think I lean towards the one at Simply Recipes. It's more difficult to roll out, but I like the texture just a tad more. Either way, though, you can't go wrong!
The one thing I do differently with both recipes is not using almond extract - I'm not a huge fan of almond flavor, so that's just a personal choice. I've started adding about 1/2 teaspoon of Fiori Di Sicilia from King Arthur Flour, and really like that flavor.