Reviewed: Feb. 23, 2012

I have been using this recipe for years. The reason they dont tast right to some poeple is because they didn't cook them long enough, plus the cookies need to sit for a least 5 hours after baking so the flavors blend. The only thing I do different is not melt the butter. I cut into little pieces and cut it into the dry, thus making themflakey. I just made these for valentines day

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Reviewer:

GOOFYCOOK

Cooking Level: Professional

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 15, 2011

The cookie recipe was easy, but the taste was awful. My husband who will pretty much eat anything wouldn't even eat these. They tasted like pure confectioners sugar. I would not suggest making these unless you like the taste of confectioners sugar.

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Reviewer:

Galit

Cooking Level: Intermediate

Reviewed: Feb. 23, 2011

this is the best recipe to use

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Reviewer:

jzeno

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

Great easy to use recipe. For those of you who found it sticky - this is probably due to the flour/confectioner sugar ratio. I just added more confectioners sugar, bit by bit to make sure it didnt stick to the sides of the bowl, then in the fridge it went. You can also if you wish roll it out with confectioners sugar. This may also stop it being floury. You do have to work quickly when rolling out as the dough starts to warm up and become soft and unworkable. I would just harden again in the fridge and resue. These cookies tasted delicious (as we added more confectioners sugar) and the kids love using it to make things as well as using cookie cutters.

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Reviewer:

phillippsfamily

Reviewed: Dec. 24, 2010

for taste I give this 5 stars, but as for using as a cut out recipe I am not sure what I did wrong. I refrigerated the dough then after I rolled it out and the kids used cookie cutters, the dough was like mush and the dough was to soft to maintain the shapes. We ended up making balls and doing our thumb prints in the middle then putting sprinkles on them. I would not use this for cut outs but as for a quick easy circular decorated cookie it works great!

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Reviewer:

me000001

Reviewed: Dec. 28, 2009

This is the perfect cookie, with these changes: 1. Leave out the egg. 2. Add 1/4 cup more of flour. 3. Add 1 TB milk. With these changes, it is the butter cookie that has been passed down in my family and is irresistable especially when combined with icing. I used to make a buttercream frosting, until this year, when I tried the Sugar Cookie Icing recipe here at allrecipes.com. The recipe has Karo Syrup in it, which when dry, allows you to stack the cookies on top of each other and you don't even need wax paper to divide the layers. But if you want gooey frosting for the cookies and you don't care as much about storing them, just combine 1/4 cup butter with as much powdered sugar and milk to make the amount you need (and don't forget the almond extract because that is what makes these cookies special). I would have combined the icing recipe with the cookie recipe because it's the combo that makes this cookie great.

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Reviewer:

dreemsnake

Reviewed: Dec. 22, 2009

I made this recipe for using it for christmas cookies. I found it very easy and well worth the time to make. I refrigerated the dough for two hours. The only thing I did different is when I rolled out the dough I rolled it between two sheets of wax paper. Didn't use any flour to roll them out. It makes a big difference and works wonderful. Didn't have all the flour mess to clean up and didn't dry out the cookies like flour does.

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Reviewer:

Amanda Baker

Reviewed: Oct. 31, 2009

I was in a bind and had to do something with ingredients I had but I ended up not even taking them to the party we were going to because it was a pain to roll out, hard to cut out shapes, and when they came out of the oven they totally fell apart.

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Reviewer:

dzkullz

Reviewed: Apr. 11, 2009

Great Family activity/decent cookies. We as in my 3yr. old daughter & husband, We made it light & thin, First off I cut the recipe in 1/2 (we're not big on Sweets)I halfed everything except the Egg, used unsalted butter, and used 1 cup unbleached white flour, and 1.5 tablespoon whole wheat flour, placed in the fridge for 3 hours, rolled on lightly dusted wood tabletop, and used wood rolling pin (also lightly dusted)with unbleached white flour. It yielded 30 cookies, we used small cut-outs (Dragonfly & Heart 3.5x3.5 inches). We still had to put some up!

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Reviewer:

Secret Ingredient

Reviewed: Mar. 28, 2009

all my friends love these when i make them for school the cookies are gone in less than 2 miniutes its truely amazing. this recipie is a great one i will keep it forever. thanks.

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