Review on Fox Run 3405 Shortbread Stainless by Kayla Miller

I love the shape of this little cutter, but as others have pointed out, it's awkward to use. It took a few tries to find a way to get the dough off the slicer since the top is covered. I've tried dipping the cutter in flour, sugar, hot water, hot water, sugar and applying nonstick spray. After each try, I shook it vigorously, trying to knock the dough out. Everything led to disappointment and failure. I even scooped the batter out with the narrow handle of an ice teaspoon. That helped, but messed up the look of the cookies a bit. I didn't stumble upon what I thought was the solution until my first batch was in the oven and I formed a second batch. My recipe calls for the batter to be 1/2 inch thick, but in my first batch, some of the cookies were actually slightly thicker. By accident I discovered that when the dough is rolled out, the thickness is a little less than 1/2 inch. thick, it will fall off the hook easily after I shake it. Another thing is to inspect the inside of the cutter to make sure there is no dough inside. This will give you a cleaner cut and better release. I also had an issue with the weakness of the grip. It collapsed when I pressed on it and even detached from the base at one point. I was able to reassemble it and use it without the handle for a few cuts. NOTE TO THE MANUFACTURER: MODIFY THE OPEN CUTTER WITH A STRONGER HANDLE. I have since ordered fluted square cutters that are open at the top and have an improved handle design. Not quite the shape I wanted, but I didn't have to go through those twists just to bake a rectangular shortbread with rippled edges.