recipe reviews for:

Cut-Out Cookies in a Flower Pot

“I received this recipe at a Cake and Candy store when I signed up for a class. We made fall leaves and put them in a clay pot - they looked great! For best flavor results use pure Mexican vanilla the creme de la creme of vanillas. You will need about 6 dozen dowels, cut to approximately 6 inches (with some longer and some shorter) for cookie sticks.”

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Reviewed: Jul. 1, 2009

Great. Easy and tasty.

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Reviewer:

S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Jun. 12, 2009

I used almond extract because it was all I had and the cookies came out great! Will be making these again!

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Reviewer:

Baily

Cooking Level: Beginning

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Reviewed: Jun. 5, 2009

I didn't put my cookies in a flower pot, since I was making pigs for my second grade class (Charlotte's Web theme), but I may try that at some point. These cookies were delicious. They tasted much like those famous smiley cookies. I used frosting and fondant on them, and even after setting overnight, they were still soft and delicious!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: May 16, 2009

This is the best cookie recipe I have found. The cookies remain firm to hold up to icing but soft and chewy for all to enjoy.

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art2u02

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Reviewed: May 11, 2009

Made a flower pot for my Mom and Mom in law for Mother's Day and they loved them. I made the cookies 4 days before Mothers day to be sure they were right, and they were still soft!! Awesome recipe. Thank you!!

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Reviewer:

Vincey's mom

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: Long Island, New York, USA

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Reviewed: May 10, 2009

fool proof! and i mean it. i made it with my 4 year old and it was great. and the texture was great. it was firm to hold and it was nice and soft inside. i loved every bite.

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Reviewer:

ochie

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Reviewed: Apr. 27, 2009

Fantastic!!!! Excellent sugar cookies!! Easy to make, and taste great!

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Reviewer:

dhw1969

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 17, 2009

I halved the recipe and made these for MIL's birthday bouquet as well as Easter basket fillers. I rolled the dough in a combination of flour/powder sugar to prevent the dough from becoming tough and dry when re-rolling. The cookies turned out great when frosted with the sugar cooking icing from AR. My daughters said they tasted like Eat'n Park smiley cookies. Recipe is definitely a keeper.

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Suzey

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Painesville, Ohio, USA

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Reviewed: Apr. 13, 2009

This recipe is great!! I made my mother and sister a bouquet of cookie flowers in a flower pot for Easter! They turned out awesome! I used almond extract instead of butter extract as that's all I had and they were still yummy! The cookies weren't too hard - just right. Thank you.

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Reviewer:

nlemke

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

I only had vanilla and orange flavourings - so I went with it! Turned out great - made some gift boxes and handed these out.

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Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 4, 2009

Sorry. I like my other cut-out cookie recipe better.

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Reviewer:

sk8ermom1

Cooking Level: Expert

Home Town: New London, Ohio, USA

Living In: New Albany, Ohio, USA

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Reviewed: Apr. 3, 2009

****!! I have said that other sugar cookies were the best in the past but, hands down this one out of this world! I halved the recipe and it was perfect with the measurements given. I followed the recipe exactly despite all the reviewers saying that they didn't used the butter extract. It was such a nice delicate flavor and I think this was due to the extracts in the recipe. A sturdy, soft and flavorful cut-out. Perfect!! Loved it.

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Reviewer:

Verena

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Iwas looking for a five star recipe, and this is IT! I made wedding cake cookies, and they turned out fantastic! The cookie cutter I used was quite large, and after a couple of tries, realized thinner is better. They rise enough and keep the shape. Definitely a winner! The only thing I did differently, was I used parchment paper and they came out evenly browned on the bottom. Wonderful recipe!

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Reviewer:

LITTLEBEAR03

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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Reviewed: Mar. 28, 2009

These cookies were a big hit! I used buttercream fondant and royal icing to decorate the cookies.

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TRACEE0605

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Reviewed: Mar. 28, 2009

I use this recipe every time now...it is the best. Soft and the taste is delicious.

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Reviewer:

Jthomason

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Mar. 9, 2009

I made these for the centerpieces at my daughter's twins baby shower and used them as a door prize. Everyone thought I bought them somewhere. I even had someone ask me to make them for their daughter's bridal shower!

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Reviewed: Feb. 18, 2009

The taste was great and they held their shape perfectly from the cookie cutters. Everyone asked where I bought them from!

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Reviewer:

Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Feb. 12, 2009

These turned out perfectly, and were a big hit with my kids and their classmates! I also used almond extract instead of butter flavour. Excellent cookies, they are my family's new favorite!

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Bubooki

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 12, 2009

I love this cookie recipe! The only thing I changed was that I used 2 tablespoons of vanilla extract and omitting the butter extract because I didn't have it. I also rolled it just under 1/2 inch thick and baked it for 12 minutes. Great flavor cookie!

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