Reviewed: Jan. 29, 2011

Really great flavor, simple to make, i found tohe dough to be a bit sticky, so i added about 3/4 cup granulated sugar, i turned the dough out on to a piece of waxwed paper and wrapped it in a ball. i stuck it in the freezer for about 15 minutes and it was perfect to work with then. i cut off a piece the size i needed then stuck the rest in the frig. they didn't hold their shape very well, so i had to make fondant to decorate them so they could be detected as what they were. big hit!

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Reviewer:

Donna

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Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Damascus, Maryland, USA

Reviewed: Dec. 24, 2010

as is the recipe is to soft for cut-outs, so we added a little more powdered sugar and flour and it came out very well!

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Reviewer:

riley

Reviewed: Dec. 12, 2010

Very easy and tasty! The dough was a little soft so I ended up with some messy shapes. I also probably didn't let it set in the refrigerator long enough. I used the confectioners sugar instead of flour, which I hadn't done before, worked much better than i thought. I replaced half the margarine with no sugar added applesauce and used 1 tsp lemon juice instead of almond (because i didn't have any) and they were, like it said very tasty!

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Reviewer:

Cozmo1998j

Reviewed: Dec. 3, 2010

These cookies turned out fantastic. my family loved them.

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Reviewer:

tdagg

Reviewed: Dec. 2, 2010

these are really good. the dough is easy to work with.

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Reviewer:

angie

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

Reviewed: May 2, 2010

these cookies are good. i made them a day ahead and rolled them out the next day. even with all the confectioners sugar it still stuck to everything. I had more on my hands then i did cookies. even though they were very messy i will make them again. the almond really makes the difference.

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Reviewer:

Tony

Reviewed: Apr. 29, 2010

Very close to the recipe from the Making Sugar Cookies Video from the side bar. Roll half batch in between parchment paper and then chill it flat in the freezer before cutting shapes; much easier to handle and removing the cut outs. I highly suggest baking them on parchment as well.

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Reviewer:

sopenia

Cooking Level: Intermediate

Reviewed: Apr. 27, 2010

Excellent recipe made them for my Mom's 90th B-day as favors. Big hit The tip of rolling them and baking them on parchment paper a big big plus!

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Reviewer:

SLSWIMM

Reviewed: Mar. 29, 2010

These are the best tasting sugar cookies ever! The dough was easy to work with and baked up perfectly.

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Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Mar. 26, 2010

This was absolutely the best tasting sugar cookie I've ever had. Delicious! But the cookies were hard to roll out. I just made them into balls and flattened them with the back of a glass. Out of the oven, I dusted them with powdered sugar. The next week I made them for my daughter's Confirmation class and they gave them rave reviews too. The only problem is that they are nearly immpossible roll out for shaping. That's the only reason I gave it 4 stars. Based on taste only I'd give these cookies 5+.

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