Quantity beat out quality

First, let me say that I am writing this having drunk some wine on an empty stomach. Let the fun begin!

Months ago during a normal lunch with my coworkers we all decided that it would be a fantastic idea to do home baked cookies cut out as the state of Michigan (guess where I live) as holiday gifts. Neat-o right? Wrong. It resulted in a horrific number of cookies and the possible alienation of a friend who I think didn't believe me when I left her birthday sporting the excuse of "I have to make cookie dough." Maybe after reading this she will believe me...

Hey look, it's Michigan! What you don't see is that I did this for over 200 cookies. My hands were raw by the end and I swore off baking cookies for the foreseeable future, something that has been the case more than a month now. This endeavor required perfect sequencing of one cookie tray being in the oven, another on deck, while the third was being loaded up. Since sugar cookies bake for only 8-10 minutes, this process was repeated dozens of times over the course of 4 hours. Bear in mind that the dough had been made the night before in anticipation of this tiresome afternoon.

This picture was taken half way through my afternoon o'cookies. By the time I finished, this giant rubber maid tub was full to the brim of these little bastards. Why am I still so bitter about this? Because they're god damn sugar cookies! The most bland and boring form of baked good, in my humble opinion. They are a lovely canvas upon which to add pretty designs, but I am all about taste and these offered little, despite being a tried and true recipe of grandmothers.
I'll soon be re-embracing my cookie recipes since the torment of this day has long passed. My cherry cookie plan will be posted here for your enjoyment. If you'd like the recipe for the sugar cookies, I'll add it to this post, but only upon request.

Per request: The recipe.
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla (can substitute almond extract)

Sift dry ingredients, cut in butter and add other ingredients. Blend thoroughly then let chill at least 1 hour.

Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured surface.

Roll out to about a 1/4 inch thickness. Cut out and put on an ungreased baking sheet.

Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Do not let them brown more than a bare minimum around the edges. Let cool.

If you'd like to know how I did this for well over 200 cookies, comment below and I'll happily oblige.