Reviewed: Dec. 21, 2005

Wonderful recipe! I really liked that the cookies expanded when they cooked, so don't use particularly large cookie cutters. They are the softest, best tasting frosted sugar cookie I've ever eaten.

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57 users found this review helpful

Reviewer:

MYONGKEY

Cooking Level: Intermediate

Home Town: Baumholder, Rheinland-Pfalz, Germany

Living In: Redmond, Washington, USA

Reviewed: Apr. 9, 2006

I use this dough for candy canes, adding peppermint extract to the dough and the frosting, and topping it with crushed peppermint. These are some of the best cookies I have had. practically foolproof, I am proud to add these cookies to my repitoire

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43 users found this review helpful

Reviewer:

shayna

Reviewed: Dec. 15, 2006

This recipe turned out perfect!! I added just an extra 1/2 teaspoon of the almond extract and was a big hit!!

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21 users found this review helpful

Reviewer:

KPBOOGA

Reviewed: Dec. 15, 2006

These are wonderful cookies! The subtle almond flavor tastes exactly like I remembered from childhood Christmas sugar cookies.

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4 users found this review helpful

Reviewer:

Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 18, 2006

Gets a 5 star for the ease of working with the dough...excellent quality..thank you for the recipe!!

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5 users found this review helpful

Reviewer:

SHERIB68

Reviewed: Dec. 23, 2006

Very easy to make, roll out, and cut. I made the dough a few days before and it fridged well. Tastes great too!

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6 users found this review helpful

Reviewer:

CHRISSYBROWNSON

Reviewed: Jan. 3, 2007

Everyone loved these cookies! I found the dough to be a bit sticky, so cookie cutters were out of the question. I ended up making snowmen out of them instead. Next time I will refrigerate longer. Thanks for the recipe!

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24 users found this review helpful

Reviewer:

Emily C

Cooking Level: Intermediate

Reviewed: Nov. 27, 2007

These cookies were delicious.. I just tested out the recipe and I loved them.. I plan on sending some to everyone for Christmas.. Thanks! The Green Ninja

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18 users found this review helpful

Reviewer:

Green Ninja

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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39 users found this review helpful

Reviewer:

sklynstra

Cooking Level: Expert

Home Town: Grandville, Michigan, USA

Living In: Hudsonville, Michigan, USA

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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18 users found this review helpful