We use my wife's grandmothers cutout recipe to the t. We chill the dough, roll small batches, let the dough return to room temp before baking, use cooled cookie sheets etc. The problem is that bubbles form all over the finished cookies during baking. I have even tried poking holes in the dough before baking, no luck. Can anyone help?
Thanks in advance

Ingredients used in gran's time were somewhat different and more pure.

If you list the ingredients then I can tell you what is wrong, but I suspect that you should probably cook right away and not chill. I think you will find that you won't have bubbles that way.

Let me see the recipe. I promise not to publish it !

Thanks, here is the recipe, word for word
In large bowl, cream with mixer. 2 sticks less 2 tblsp
Butter on each stick, cold with 2 cups granulated sugar.
Add 2 beaten eggs mixed with 4 tblsp cold water add 2 tsp
Pure vanilla. Sift together 4 1/2 cups gold medal flour.
1 tsp baking soda, 2 tsp cream of tartar, 1/2 tsp salt.
Add to first mixture and mix until smooth, not over beaten.
Combine with hands and divide into 4 parts. Wrap each and
Refridgerate overnight. Press thin and put on ungreased
Baking sheet, bakes at 325 degrees for 8 minutes.

We made these about a year ago and they were fine. We
Tried omitting the tartar and baking soda, and there were
No bubble but they tasted different. As far as baking right away we are nrevous about the sticking and do not want to use too much flour. Thanks for your help

Have you tried not pressing them out so thinly? And are you using an electric oven if so reduce the heat a little it cooks quicker than a gas one.

Other than my two suggestions its over to tickle xx