FANTASTIC recipe! Yes, the dough is somewhat delicate to work with but I had no problems, and I only refrigerated the dough for an hour. Use plenty of flour on your board, and you can softly brush off the excess with a basting brush. Just flatten the dough with your hands a little, and gently roll over it a few times. (Make sure you don't roll too thin) Something I feel makes these cookies so good is the butter flavored SHORTENING. Those who use real butter are not going to get the same results in texture, and it's not really fair to judge a recipe poorly if you change a main ingredient! Butter and shortening do not bake the same-do your research! These cookies baked wonderfully, tasted terrific and were easy to make. The texture is perfect, not too soft yet not crunchy. The frosting is delicious as well. Another tip- Use parchment paper and your cookies won't burn on the bottom (or brown much at all for that matter). I never make cookies with it!

Easy and delicious. Addictive!!! I dipped them in melted chocolate and then ground nuts. YUUUUMMMM. There goes my figure. Whooosh!

I wanted to say thanks for the hardened frosting recipe! I used it with my own sugar cookie recipe and had great results piping it, and frosting. My Valentines' really enjoyed them!

I used half margarine and half shortening. The taste was great, especially with frosting, but the dough was way too soft to roll out. I added an extra 1/3 cup flour, but that really didn't help the softness, and I was afraid to add more. Instead of rolling the dough out, I just made little balls and flattened them to circles.

Wonderful sugar cookies. The dough was great to work with. Thank you for such a great recipe.

These were really good...I used margarine instead of shortening and it worked fine... I also only had red and green food coloring so i used grape jelly to get purple; it made great easter cookies!

Fabulous!

Finally - I've just found the absolute greatest sugar cookie recipe! I'm making a copy of this one, and it's going into my special recipe book. These taste like they're straight from a bakery. Thank you Delilah!

This recipe was wonderful! Everyone loved it. Instead of using butter flavored shortening, I substituted butter and regular shortening like others had done. The icing was a bit thick so I haded a few tablespoons of water which worked great. Thanks a lot. Every last cookie was eaten!

Ive been baking these cookies for several years now. They come out perfect every time. I always double the recipe and freeze the extra dozens of cookies for later eats. The children eat them straight out the freezer (they don't freeze rock hard). Thanks for sharing.

This was such an easy roll out cookie!

I have no idea about the cookie batter, I used "The Best Rolled Shugar Cookies" instead, but the icing from this is absolutely perfect. Dried perfectly hard. made up 1 cup of icing sugar at a time so that I could change colours and get through the icing before it dried. To cover the tops of the cookies, I made the icing up in a soup bowl, which I then dipped the entire top of the cookie into. The cookie surface requires some clean up, but this is super easy if you're not squeamish about using your fingers, and all of the edges will be even and perfect.

If you need to make a good gluten-free cookie, swap the regular flour in this recipe for Beth's All Purpose Gluten-Free Flour cup for cup and its absolutely positively wonderful. Make sure to use pure vanilla extract too!

This is a wonderful recipe for cut out cookies. We didn't use the icing this time, used sprinkles instead. I like the amount this recipe makes. My husband, children and friends loved them. Will make again!

I have been using this recipe since Christmas 2001, I think. Hands down the best rolled cookie recipe ever!

Great cookies! I refrigerated the dough for around 2 1/2 hours - it was really easy to work with and went a very long way (we baked what we needed and froze the rest of the dough). My little girl LOVED decorating the cookies. Husband thought they were good but a little dry, I didn't notice and thought they were lovely. I will bake again.

Very yummy! I've been making that frosting for years too, except I don't use any butter. The only difference I noticed with using the butter was the frosting was shinier...and more fattening! So I left the butter out there, the cookies are great though!