Old-Fashioned Tea Cakes or Sugar Cookie Cut-Outs. This recipe is versatile in that you can make big round sugar cookies (perfect with just a sprinkling of sugar) or cut-out cookies that take well to frosting. For cut-outs, you'll need to roll the dough in a generous amount of flour.
This is 3 1/2 heavy handed (5 oz/140 grams each) cups. For best results you should weigh it.
The yield will vary depending on how big you make the cookies. If you really do use a large cutter (around 3 1/2 inches across) you'll get about 2 dozen cookies.