My family has been making these for a while. The recent batch we made was on christmas eve. We decorated them by rolling the dough in red and green colored sugar. Also, I got incredibly frustrated and tired with sifting so I decided to skip the step and see how they would turn out. The result was a flatter, chewy cookie which appealed even better to myself because I don't fancy cakey fluffy cookies. I give this recipe a four because if you actually follow the recipe with the sifting they bake up that cakey way. Also, they dry out incredibly too fast in my opinion, which makes them good only a few days after being baked.

Reviewed On: Jan. 8, 2008

I picked a good one. They turned out slighty chewy yet still crisp; exactly the way I wanted. They also contain that authentic sugar cookie depth of taste, probably due to the addition of almond extract. They also brown beautifully [minus the batch I accidently overcooked; oops]. Try them.

Reviewed On: Dec. 20, 2007

So good. Takes literally minutes to make and is wonderful over pasta. The cream cheese gives it a very creamy taste. It is different than the traditional alfredo ordered at restaurants, but in a good way. It just depends on what kind of alfredo you are in the mood for. But if you want it smooth and velvety -try this.

Reviewed On: Dec. 20, 2007