Reviewed: Dec. 31, 2000

I have tried a few recipes for cut out cookies and by far this is the best one. The best part being that you do not have to chill the dough first before rolling it out. I also had to actually use more flour than the 2 1/2 cups, but that wasn't a problem. Thank you for the great recipe!

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SUNMOON23

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Reviewed: Dec. 3, 2000

This recipe is quick and easy to make but I was not thrilled with the taste. These cookies were not buttery at all! I found them to taste way to eggy. Three eggs is too much for this recipe. Butter cookies should taste buttery not eggy!

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JUDECASPER

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Reviewed: Sep. 29, 2000

This recipe required more flour than than the 2 and a half cups to make it not sticky. I quit adding flour after 3 cups and put the dough in the freezer. Chilled, it was easier to roll out. Because of that reason, I think that it would be difficult for kids to make. I added lemon zest and fresh ginger (shredded) for more zing and I would recommend icing.

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SOPHIESUE

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Reviewed: Apr. 16, 2000

I think basically the recipe is a good one, except in the recipe it says 2 1/2 cups all purpose flour, but I used much more than that to get the recipe ready to roll. After I did that it was fine for rolling out and baking. I did ice them for more flavor. I would make them again.

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