Reviewed: Dec. 25, 2011

Yummy! The only reason I gave it a four is because I only cooked these for six mins and they were still a little crunch...I'll try four next time...but the taste is still delightful!

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2 users found this review helpful

Reviewer:

Angela Malone

Reviewed: Dec. 22, 2011

In my opinion these were only ok. I am not really sure why I didn't like them.

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4 users found this review helpful

Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jan. 8, 2011

made these as cutouts and they were great will make again.

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7 users found this review helpful

Reviewer:

dgrnn2

Reviewed: Jan. 6, 2011

I found that the refridgerated dough would not roll out for the cookie cutting. I ended up baking round cookies instead. I baked them for 9-11 minutes and they turned out great, the centers were soft.

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6 users found this review helpful

Reviewer:

tracy053

Reviewed: Dec. 23, 2010

Fabulous, easy to roll, great tasting! I doubled the recipe and I wished I had made a triple batch! They are wonderful!! We will definitely make these again and again!!

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6 users found this review helpful

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stitchnancy

Reviewed: Dec. 9, 2009

We use this recipe every year. It's actually Mary's Sugar Cookies from the old Betty Crocker Cookbook!

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12 users found this review helpful

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Nancy Taylor

Reviewed: Dec. 8, 2009

A fantastic sugar cookie recipe - crunchy, and the dough was not impossible to work with.

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8 users found this review helpful

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Kristi P

Cooking Level: Expert

Reviewed: Dec. 3, 2009

Excellent roll out sugar cookies. The best I have ever made...

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6 users found this review helpful

Reviewer:

DUSTEEEEE

Reviewed: Dec. 2, 2009

I never have very good luck with cut out cookie. Mine always taste like cardboard. These, however, were fantastic! I'm not a big fan of sugar cookies, but I couldn't stop eating these! The only change I made was substituting lemon extract for the almond. We will definitely be making these again!

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16 users found this review helpful

Reviewer:

greenthumb

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Reviewed: Nov. 10, 2008

This recipe has been in our family for years, 45 for my family and I don't know how far back it goes from there. Mother in Law, Grandma etc. We usually use vanilla but I am sure almond would be really good also. If you roll the dough super thin (that is the way we like them but watch the baking time) they will be crisp. If you roll them thicker they will be puffy and soft. I think they were meant to be thin. (about 1/4 inch. Please try. Worth the effort to get them right.

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35 users found this review helpful