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Baking Cookies with Adinkra Cookie Cutters

It's no different than any other cookie cutter, but just in case you want a review:

Plain sugar dough works well. If you are a beginner like me, you can use instant dough (like Pillsbury), but I am sure the experts have even better recipes. Keep the dough refrigerated for 2-4 hours beforehand.
Once the dough is ready, place it on a silicon no-stick baking mat or other surface, and give the dough a light dusting of dry flour. Use a roller to get it down to ⅛ to ¼ inch height (you can use a soda cap, or a stack of 4 quarters, to measure ¼ inch).
Dust the cutters with dry flour, and start pressing! Trim the outer part, and save it for the next sheet. A knife on the inside edges might be needed to keep the shapes on the curves when you pull it off.
Now refrigerate the shapes for 20-30 min (since the dough was out for some time). This will avoid too much spreading of dough while baking.
Transfer the shapes to a greased baking sheet and preheat the oven to 350 degrees Fahrenheit for 4 minutes. Place the baking sheet on a tray and bake it for 8-10 minutes till the dough becomes golden brown.
Gently remove the tray and let it cool down for 10 minutes. Now you can decorate the cookies as you like and it's ready to be served!
For a healthy alternative, cut the shapes from slices of watermelon or pineapple. Or cut from fruit leather: put the fruit in a blender, add a squeeze of lemon juice, and bake the puree at your oven’s lowest temperature (about 170 F). Use a silicone baking mat or parchment. For apples, add some cinnamon to upscale your adinkra. Takes about 3-4 hours of baking time.