These did not rise or spread and came out rock hard. Others have indicated this result as well. I have no idea why. I tried my baking powder in another recipe to see if it had gone bad and it was fine. I won't make these again.

Reviewed On: Jan. 11, 2009

Very good! But using the biscuit cutter made them more the size of dinner rolls. Next time, I will cut 14 large squares out of this amount of dough to make hamburger buns.

Reviewed On: Jan. 3, 2009

Very good recipe. I find it works best to make it ahead of time and freeze it into 4 balls. It spreads the work out a bit and allows the dough to firm up nicely. Just take out a ball a couple of hours before you want to use it. Some have suggested putting in extra sugar. This makes a very cripsy cookie that does not need any glaze or frosting, FYI. They were very good with coffee, but not what I was looking for so I made it as it's written and like it much better. Some have also suggested using powdered sugar instead of flour when rolling out the cookies. I tried this and it makes the cookies brown faster. I don't recommend it because I like my cookies without any brown on them. It made them super-crispy on the bottom. Also, I had to wash the cookie sheets in between each batch because of the burnt powdered sludge left behind. I'm going back to using flour for nicer, softer cookies.

Reviewed On: Dec. 29, 2008