Very tasty and stay soft. I liked the powdered sugar in it instead of the granulated, I think that is what keeps it soft. I tried a couple of recipes and this is by far the best. The only thing I changed was that I didn't have almond extract so used the vanilla for that. I found the dough perfect for the press, not sure what happened to the ones that were too sticky or too dry, must be operator error there. Thanks!

Reviewed On: Dec. 23, 2008

Very tasty cookie, stayed soft even couple of days after baked. Couldn't quite get mine to look as pretty as the picture, maybe practice makes perfect. Trying this recipe out as just a regular sugar cookie.

Reviewed On: Oct. 30, 2008

Great recipe, tweeked it per other reviews. Cut granulated sugar to 1 1/2 cups and added 1 cup of confectioner's sugar. Added a little more sweetness to it and helped with the stickiness everyone was talking about. Had no issues with rolling. Thanks, will use this one again.

Reviewed On: Oct. 30, 2007