I love this recipe! I have been searching a long time for a good rolled sugar cookie recipe and this is exactly what I've been looking for. I didn't change anything, except for adding food coloring to the dough. The thinner you roll the dough, the crisper the cookie so if you want softer cookies roll them to a thicker thickness. The shape still holds fairly well (thick).We had a lot of fun decorating the finished product, and had fun eating them too! Thanks for an easy basic recipe!

Reviewed On: Dec. 1, 2008

I was looking for a recipe to use up my ripe pears and found this. It was very easy to make, easy to modify, and very tasty. I used half the sugar the recipe called for, as well as half the spices. Instead of just oil, I melted 1/4 cup of butter in the measuring cup and topped the rest with oil. I did not use pecans, and also used 2 eggs instead of 4 egg whites. I do not have a bundt pan, but I had enough batter for 6 muffins and a loaf. The muffins took about 20 minutes, and the loaf took close to an hour. I then mixed icing sugar, milk, and vanilla to make a glaze and drizzled it over the loaf. Delicious! Don't be afraid to play around with this recipe and make your own little modifications. I can totally see me making this again, except with apples instead of pears.

Reviewed On: Nov. 7, 2008

It was pretty good, but not as good as I expected. It was missing something; I added a bit of mustard to try get the flavor that I wanted. It helped a bit but there is still something missing. I guess I will have to experiment a bit more next time.

Reviewed On: Nov. 2, 2008