I actually have a copy of the original recipe from the Gold Medal flour bag!

The only difference is that the filling calls for 3/4 cup confectioner's sugar and also includes 1 egg yolk....probably left out due to issues with raw egg products, but the icing is VERY smooth and rich with it.

Since these cookies are so rich I use a smaller cutter (about 3/4-inch)one prick with the fork is sufficient at this size, this makes the cookies bite size and easier to handle.

I also gently roll out the dough between waxed paper before chilling and have not had any problems. Good luck!