Reviewed: Jan. 10, 2012

very good, Do not over cook.

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Theresia

Reviewed: Dec. 10, 2011

Didn't look great but they tasted okay. They were easy to make but I would not make them again.

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Nicolala

Cooking Level: Beginning

Reviewed: Nov. 21, 2011

Too good to eat just one!

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kwpiano

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Cooking Level: Intermediate

Reviewed: Nov. 13, 2011

I've made this recipe every christmas since 1995 with a few changes; I use clear vanilla, and I separate the dough into four sections and chill until it is stiff enough to roll into balls, then stick the bottom of a chilled glass into sugar (or colored sugar!) to flatten the balls. The cookies "grow" alot on the cookie sheet, so give them plenty of room. The cookies travel well in cookie tins, and keep their fresh taste for weeks. I highly reccomend this recipe!

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Terri Lea

Reviewed: Nov. 1, 2011

Great recipe. Used 4 c. flour and 1/2 c corn starch, and a pinch of salt. Then used a mini cookie scoop (like an ice cream scoop) to drop them onto the pan. Easier than making balls, and looks professional. I pressed some of them down with a shot glass bottom. Makes exactly 3 large trays (72 cookies).

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Jane

Reviewed: Oct. 13, 2011

nice!

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JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Oct. 11, 2011

Not my favorite sugar cookie although tasty. They are light and crumbly. This recipe is not supposed to nor does it taste like rolled out sugar cookies and the batter is def not for that so I don't suggest trying it. Enjoyed these but most likely will not make again.

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Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jul. 23, 2011

These were sweet, crisp, and slightly dry (almost like a short bread). I've made them 3 times so far (upon request!). I like to roll the dough into balls instead of dropping by the spoonful. I thought they came out neater/nicer looking this way. I thought they were really good. Not your average sugar cookie.

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CookBookBabe

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jun. 15, 2011

Ehh.. these were okay. Came out too dry and didn't really spread much. Flavor was pretty good. I made them to the T the first time, but if I make them again, I will make the following changes: 3 3/4 cups of flour instead of 4 1/2. No cream of tartar. What the heck is the point of having that junk in a cookie recipe? Adds nothing.

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Sydney

Cooking Level: Expert

Home Town: Cypress, California, USA

Reviewed: Feb. 11, 2011

I think these are delicious...because they aren't overly sweet. Perfect with a cup of tea. My sweet tooth daughter thought they needed more flavor. So...it's a more sophisticated cookie!

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