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Sugar Cookies
Very good. I cooked a dozen by rolling them balls, dipping them in sugar, and smooshing them. Then I refridgerated the rest overnight and made them with cookies cutters the next day. They worked very well both ways. The cut outs didn't loose their shapes or poof out too much at all. Tasty. I also used 1 cup butter instead of half butter and half shortening.
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Reviewed On:
Jan. 31, 2009
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