Reviewed: May 16, 2012

Delicious cookies =) i used butter instead of shortening and they came out perfect! I also put cinnamon on top of them n that seem to just bring all the flavors together!

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melanieAM

Reviewed: Apr. 20, 2012

I made these because I didn't have butter. They were great! I used butter flavored shortening and shaved off a tablespoon due to the flat/greasy reviews. I didn't wait for them to chill or roll them in sugar. I also added a 1/2 tsp of lemon extract. They were not at ALL flat and very tender.

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comfortfoodqueen

Reviewed: Mar. 16, 2012

A very good basic cookie. They spread a lot so give space. I had a whole baking sheet with cookie. Still yummy, but less pretty.

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STACEYERINCOOKS

Reviewed: Jul. 10, 2011

Simple and easy to make! These have the perfect sugar cookie taste and texture. I rolled the dough in cinnamon for extra flavor and they turned out great!

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shy violet

Cooking Level: Intermediate

Reviewed: Jun. 25, 2011

Wonderful recipe! Turned out perfect, easy to make.

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julieb

Reviewed: Jun. 7, 2011

be carefull, these can come out thin and flat.... but will always taste great! Try with almond extract or lemon wrind.

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inkEprdaughtrmm

Cooking Level: Expert

Reviewed: May 29, 2011

My family loved these. By mistake I mis read and used only 1/2 cup of shortening. They still turned out very good. A little chewy but we liked them that way. I also used almond extract. And will soon just try vanilla and see how that taste.

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tcasillas

Reviewed: Feb. 26, 2011

Easy to make. Very good cookie! Soft, delicate, yummy! I rolled mine in cinnamon and sugar before baking! They held their shape when cooking! Thanks for the recipe! Love it! I did not find that they were too sweet! They were perfect.

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Pearlofprice

Reviewed: Feb. 25, 2011

after tasting my original batch I realized that this recipe need some assistance. First of all 1 additional tsp of vanilla extract is needed. Secondly 1 cup of shortening is way too much the cookies taste too much like shortening use half butter or margarine and half shortening. Otherwise the cookies were indeed soft and stayed that way overnight. Of course I always use my stay soft cookie trick which is put them in ziplock freezer bags while still warm. It holds the moisture and the cookies remain soft.

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IREALLYHATECOOKING

Reviewed: Feb. 2, 2011

I needed to make something quick using the limited ingredients I had in the house and this served me very well. I used salted butter instead of shortening (because that's what I had) and reduced salt to 1/4 tsp. They turned out crispy on the bottom, chewy on top, and a bit gooey in the middle, which I like. Since I used butter they also tasted very buttery and extremely rich. It was easy and it turned out well. I recommend this recipe.

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