Reviewed: Apr. 22, 2013

I use this recipe for all of my sandwich cookies now... it is wonderful!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Feb. 13, 2013

I made this recipe today for Valentine's Day tomorrow. I like to make little treats for my husband to take to his co-workers. For a surprise, I used raspberry jalapeno jelly on the inside of the cookie sandwich! The outside I iced with a simple powdered sugar and milk icing. I found 8 minutes to be the perfect baking time for me. I stuck the dough in the freezer for a short wait on getting started with rolling and cutting. Per another user's advice, I rolled the cookies with powdered sugar instead of flour--unless you like extra sweet cookies, I'd recommend using the flour instead. A tasty cookie! Didn't have trouble with it running while baking :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sandy G.

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 13, 2013

I made this with the full intention of doing the whole "sandwich" thing. Unfortunately my cookie cutters were kind of big and also a lot of the cutout hearts didn't match up well with the smaller hearts. So I decided to serve them as is, separately without frosting. The taste and texture was very good (I omitted the almond extract)... not a soft cookie but not super crunchy as long as you watch the baking time. I baked for about 7 minutes. I usually have a terrible, terrible time with sugar cookie dough being too sticky and impossible to roll out. However I followed suggestions of chilling the dough AND using confectioner's sugar to roll out as opposed to flour. It wasn't foolproof but it was a much better experience. I also divided the dough into thirds and colored one red and another pink. The cookies turned out well, I ended upw tih multicolored hearts, some with holes in the middle. I think this might be my next roll-out sugar cookie recipe. Remember to chill the dough and use confectioners sugar to "flour" the dough and your work surface. I handled the out of this dough and it didn't get tough or dry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CrispySugar

Home Town: Sandusky, Ohio, USA

Reviewed: Feb. 14, 2012

Today being February 14th, I made these! I made 2 batches. I read once that it is best to refridgerate dough for 1/2 hour before rolling it out. I did that. This recipe worked out beautifully! The only problem I had was it took me almost all day to make them! They were worth it though...very very good! YUMMY...I'd make them again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NEIGHBOUR2

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 14, 2012

These cookies were a lot of work, but pretty good. They came out a bit crispier than I would've liked, so I'd probably keep them a little thicker next time. I took another reviewer's advice and lightly dusted the rolling pin, the dough, and my work surface with powdered sugar instead of flour, which was nice. I'd only make these again if I had a lot of time and didn't mind cleaning up afterward!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hanajane

Reviewed: Feb. 12, 2012

Very easy recipe to make and the cookies are very soft. I put seedless raspberry jam in between the cookie layers which was very tasty.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tamye

Reviewed: Feb. 10, 2012

This will be my new Go-To recipe for sugar cookies. It was perfect as is. I only used vanilla. Didn't have to refrigerate the dough. It was easy to work with and my son loved the cookies very much. I didn't make sandwiches out of them because the link to the frosting is broken anyways. I decorated some with royal icing and some with marshmallow fondant. Very good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Jan. 5, 2012

awesome!! Can't handle the dough too much though or become tough.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

luv2bak

Reviewed: Mar. 24, 2011

I ended up not following the directions because my cookie cutters were the wrong sizes, but just made plain old hearts for my son's school party. They were great! Very good basic cookie recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Jennifer8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Savannah, Georgia, USA

Reviewed: Mar. 4, 2011

These cookies are great! I have made these for several school valentine parties. I use the two heart cut-outs and fill the sandwich with a generous amount of homemade buttercream frosting (colored pink) They look and taste wonderful! I don't decorate the cookie because the pink buttercream looks nice with the light golden cookie.

Was this review helpful? [ YES ]
12 users found this review helpful