I thought these were fantastic. So quick and easy - I started them at 9:00 at night and was done by 10. I got 40 cookies out of this, but I ate some of the dough before it hit the cookie sheet. :) I followed the recipe exactly except that when I measured the vanilla, I did it over the bowl and let it run over the edge of the measuring spoon (I always do this). I use Mexican vanilla for everything because that's what my mom used when I was growing up, and I don't like the other stuff! (You can get it really cheap at Mexgrocer.com) I rolled all of these into about 1 inch balls, then rolled them in sugar. I left 2 doz in ball form and baked that way - the rest I flattened when I put them on the cookie sheet and then baked. The cookies that were baked in a ball shape were thicker with a lighter, softer texture - semi chewy when warm. The flattened ones were much more crisp. I frosted the flattened cookies with cream cheese frosting I had left over after making carrot cake cookie sandwiches last week (from Martha Stewart's site). The cookies were great with the icing, too! This will be my go-to sugar cookie recipe. I love the flavor and I always have the ingredients for this. Thanks so much for sharing!
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