Excellent Cutter
The Bakerlogy Hibiscus cutter is beautifully detailed and well built cutter.Due to the complexity of the Hibiscus design, there are some techniques that will ensure the highest degree of detail and ease the release of the cut dough. I suggest rolling the dough at near room-temperature between two sheets of baking parchment paper to a depth well below the surface of the cutter so that when pressed the dough takes on only the impression of the Hibiscus but does not stick to the cutter itself. Once the dough is rolled out, slip the whole piece of dough still sandwiched between the parchment onto a baking sheet and place in the refrigerator until firm (10-15 minutes should do it). Remove the chilled dough from the refrigerator, peel off the top layer of parchment, lightly flour the surface of the dough and the cutter. The cutter cuts well and makes a good impression. There is a lip around the surface of the cutter, so tease that up with a thin blade (or your fingernail) and if all goes well the perfectly cut cookie will be left on the bottom sheet of parchment. Repeat until there is no more room then remove the excess dough and peel the cookies off the parchment, again with a thin blade.The manufacturer recommends cookie dough recipes without leavening to keep the design crisp. I used my favorite sugar cookie recipe which includes baking powder (as well as quite a bit of egg), and was still very impressed with all the detail after the cookies were baked.(Monstera leaf and Frangipani/Plumeria flower pictured in the attachment are also from Bakerlogy.)