Excellent basic recipe for cut-out cookies that will be frosted or sprinkled. I suggest adding a little bit of salt to the recipe for extra flavor. Holds its shape well and melts in your mouth!

Reviewed On: Jan. 13, 2009

This is a great go-to Christmas cookie that can be made in no time. You can pre-make the dough and keep it in the refrigerator for several days to make as needed, although I find these cookies mature in flavor over time, so I bake them off and store them in a box. I even skip rolling and flattening them, and just scoop them out with a small cookie scooper and they come out great. I add 1/2 tsp salt when using unsalted butter for the best flavor.

Reviewed On: Dec. 14, 2008