Reviewed: Aug. 7, 2011

Great plain cookies. Very hard to eat just one! I reduce bake time for a softer cookie.

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Reviewer:

Anne

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Jul. 18, 2011

Awesome. I make a lot of different cookies and this one is in the top 3.

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Reviewer:

Peggy

Home Town: Carbondale, Colorado, USA

Reviewed: Jul. 1, 2011

Followed the recipe exactly. They did melt in your mouth, but they weren't as flavorful as I would liked. I used unsalted butter and if I made them again I would use salted butter or add some salt. I would also either increase the vanilla to a teaspoon or try the lemon variety as suggested by the submitter.

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Reviewer:

jenznc

Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA

Living In: Holly Springs, North Carolina, USA

Reviewed: Jan. 18, 2011

These are Snickerdoodles without the snicker! I thought they were just plain and boring.

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 14, 2010

Delicious! I agree with the earlier reviewer that this is a cross between and a butter cookie and a shortbread cookie. It's light, crispy, and perfect on a hot summer day. I like the way the fork marks hold the sprinkled sugar on top.

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Reviewer:

momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Reviewed: Aug. 6, 2010

OMG! What a delicious little cookie! It's light, buttery, and melts in your mouth. It's not overly sweet and has a delicate crunch. It's almost like a cross between a sugar cookie and a shortbread cookie. I followed the recipe exactly and wouldn't change a thing. I will definitely make these again.

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 15, 2010

Excellent. These hold their shape well and just melt in the mouth. I already have requests to make these again. Thankyou Sue

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Oct. 2, 2009

A wonderfully buttery cookie that truly does melt in your mouth! I made these for coworkers and they have done nothing but rave about how good they are. I was in a slight crunch for time (helps to read the recipe AND instructions...) so I only refrigerated about 2 hours (spread thin on a plate to create larger surface area so it would chill faster). Used a small cookie scoop, which is faster than rolling. Decorated with colored sugar sprinkles - voila! Deliciously, buttery treats!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Aug. 24, 2009

These are seriously addictive cookies. I first had them as a kid at a great Aunt's home and we've always called them Auntie Edna's cookies. They defy description, crisp but delicate and tender... melt-in-your-mouth is not an exaggeration. For even more delicacy, you can use all powdered sugar. And in spite of the recipe submitter's cautioning, you can use shortening instead of butter, the flavor is plainer and you definitely need 1/4 tsp of salt and a tsp of vanilla when there's not butter for flavor, but the texture is fabulous. Roll chilled dough in balls and press down with the bottom of a sugar dipped juice glass for perfectly shaped cookies.

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Aug. 24, 2009

This is a real winner - I hit the jackpot on this one! So glad I tried these and, as this recipe's first reviewer, I hope I can tempt others to try it too! I knew from the get-go that with its ingredients of butter, oil, powdered sugar and cream of tartar that this was going to be a light, buttery, sandy textured cookie. I made them exactly as the recipe directed, using the vanilla instead of the lemon variation the submitter suggested, and sprinkled them with different colors of decorator sugars. The resulting cookies delivered exactly what I expected. Not quite a sugar cookie, not quite a butter cookie, and certainly not a pecan sandie, but this cookie has all these elements. Rich, light and homemade buttery good. The dough even tasted good which was a good tip-off. A great recipe that made for great cookies!

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