I followed this recipe to the letter and got absolutely perfect cookies. The recipe, if you make it exactly as stated, makes a dough that is the perfect consistency for rolling out. It was neither too wet or too dry -- it was pliable (like Play-Doh) but not at all sticky. I rolled the dough out with a flour-dusted rolling pin, dusted to surface with sugar and got the kids in to help me cut out the Christmas shapes. The finished cookie is delicious; a little on the "cake-y" side even when rolled out to 1/8-inch but with a lovely crisp bottom. Be sure to watch them carefully and don't overcook. I cooked each batch for about 6 minutes (7 minutes was a tiny bit too long for medium-sized cookie shapes). We decorated them with coloured icing and the taste was perfect - the dough itself is not too sweet, so the icing-sugar glaze was a good complement. Overall, an excellent recipe. I'm saving it on my computer, printing it out for my cookbook, and emailing it to myself so I will never lose it!

Reviewed On: Dec. 20, 2008

If you follow the instructions EXACTLY, you will get lots (60+) great sugar cookies. I made no substitutions at all and was a bit dubious when I saw how sticky the dough is when it's first mixed. But as it was already 8pm when I finished, I just covered the bowl and placed it in the fridge overnight. Next morning, the dough was HARD when I took it out of the fridge and, again, I was a bit dubious. But after 10 minutes or so it began to come to room temperature and then it was perfect. I dusted with powdered sugar before rolling out and it rolled out perfectly. Made 62 variously-sized Christmas cookies with no fuss. I just rolled to between 1/4 -1/2 inch thick and cut them out, popped them in the oven for 6-8 minutes and voila! My family and I will decorate them tonight but I sneaked one to check the taste and they're delicious. Not too sweet, but sweet enough. Excellent recipe.

Reviewed On: Dec. 15, 2007