These cookies turned out great! The dough is a bit more difficult to work with than the vanilla sugar cookie dough, but the cookies taste wonderful. A couple of tips: it’s really helpful to chill the dough as the recipe mentions, because it’s soft and sticks to the stamps when warm. If you want a clean edge, use a knife to cut around the cookie while holding the stamp in place. I used black cocoa (King Arthur Baking) to make them extra spooky. I dipped the bottom of the cookies in chocolate rather than the tops because the melted chocolate was thickish and obscured the design. I used Ghirardelli’s dark chocolate melts – it’s possible a different type of chocolate (thinner) would show off the designs better. Try these, you’ll be glad you did!