Does anyone have a good cookie cutout recipe?

Arch Deluxe™ THE SECRET SAUCE: 1 tablespoon mayonnaise 1/2 teaspoon Grey Poupon Specialty peppercorn mustard Ingredients: 1 sesame seed hamburger bun (potato roll style with split crown) 1/4 pound Topps beef patty 1 slice American cheese 1-2 tomato slices 1-2 lettuce leaves, chopped 1 Tablespoon ketchup 1 Tablespoon chopped white onion McDonald's hamburger seasoning COOKING: 1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce. 2. Toast the face of each of the buns on a griddle as described in all other recipes. 3. Follow Quarter-Pounder cooking instuctions for the beef patty. 4. Dress your BUN in the following order: On the crown (top bun) special sauce ketchup onions lettuce tomato cheese 5. Add the cooked beef patty then the toasted heel. Makes 1 Arch Deluxe® If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.) BIG MAC™ Special Sauce Ingredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™. Cooking your BIG MAC™ INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top. For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to "meld". 4...Microwave, still wrapped, 15 seconds on high. ....Enjoy an AWESOME Big Mac® Sandwich! Big X-Tra® INGREDIENTS: 1 large sesame seed bun (4 3/4-inch diameter) 1/3 pound ground chuck Lawry's® seasoned salt McDonald's hamburger seasoning 1 Tablespoon ketchup 1 Tablespoon mayonnaise 1 Tablespoon chopped white onion 3 HEINZ™ Genuine dill slices 1/2 cup chopped iceberg lettuce 1 large tomato slice, or two small ones COOKING your BIG X-TRA™: 1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.) 2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe. 3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.) 4. Dress the crown (top bun) in the following order: ketchup mayonnaise onion pickle lettuce tomato *cheese (optional) 5. Add the cooked patty then the toasted heel (bottom bun) 6. Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve. Makes 1 Big X-tra®. | Back to the McMenu | Breakfast Burritos 4 ounces Jimmy Dean™ breakfast sausage 1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these) 1 Tablespoon minced mild green chilies (canned) 1 Tablespoon diced tomatoes (canned, drain liquid) 4 eggs, beaten to oblivion salt, pepper 4 8-inch flour tortillas 4 slices REAL American cheese On the side: Pace® Picante Sauce