The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 10, 2006
I was making these cookies with my toddler for her preschool class and wanted to make the preparation easier, so I just did two 3" heart cookies sandwiched with store bought frosting. I just added red food coloring to the frosting and sprinkled the cookies with red sprinkles before baking them and they turned out great. The dough was very easy to work with. Even my 4 year old could roll out the dough and handle it with ease. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2006
Awesome recipe, they do take a lot of time but people thought I got them from a bakery. Very easy to cut out. Thanks
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Home Town: Clinton, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 9, 2005
great cookies ........they came out wounderful for the first time making them....great for valentimes day for a sweetheart.....I maded and gave to my sweetie........
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Aug. 8, 2005
These turned out beautifully and were delicious. Instead of the frosting filling, we used raspberry jam and peach preserves. On some of the cookie tops, we sprinkled sanding sugar before baking the cookies. On the others, we drizzled a confectioners sugar glaze. Both looked great. Thanks for a great recipe, Laria.
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 21, 2005
The cookies were very hard. I would've preferred them to be softer. However, my friends who like hard cookies liked them alot.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 14, 2005
This recipe definitely took a long time to make, and the dough was really hard to work with... but the end product was good. It also didn't make 17 sandwiches... more like 12. I used pink frosting for the "under" layer and white for the top, sprinkled with red sugar. Very tasty and good for Valentine's Day office treats!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 13, 2005
An excellent recipe. The cookies are crisp and light, even when the dough is rolled out several times. Use real butter and vanilla so these simple cookies keep their rich flavor. I mixed the icing in a food processor so the powdered sugar was contained. Very easy and good.
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KT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 13, 2005
This is a GREAT recipe for sugar cookie cutouts. Dough is easy to work with, flavor and texture are great!! I did put the dough in the fridge for about 2 hours before rolling and cutting. I also used the icing recommended by TLBRAN. Will use this recipe again and again!!
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 11, 2005
Cookies were light and delicious!! I used the frosting TLBRAN recommended- perfect!! They got rave reviews!! Thank you!!!
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Cooking Level: Intermediate

Home Town: Wells, Maine, USA
Living In: West Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 7, 2005
I tried several sugar cookie recipes and this is the best. I'm glad I didn't omit the almond extract. I am making these for school valentine parties. The frosting hardened up nicely and looks so pretty. The dough is soft so I cut it directly on the cookie sheet. Took 10 minutes to bake. This is a keeper recipe in my book. Thanks, Laria.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 8, 2005
This recipe worked great in a food gun, and no need to chill. and decorated with just some coloured sugar before I baked them was perfect, not at all too sweet, and everyone in the house just loved it. I will be adding this one to my collection.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 30, 2004
This is THE recipe for the best cut-out cookies ever invented. Easy enough to make and a dream to cut out! Thank you:)
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Cooking Level: Intermediate

Living In: Hudson, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 8, 2004
Fantastic! I like this with cream cheese icing! VERY yummy cookie recipe. I'm going to make them again for Easter!
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Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 17, 2004
I thought these were okay. They were a lot of work and time for what I thought was supposed to be "easy". Definetly won't make them when I need treats the next day
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 10, 2004
I made this for my son's Valentine's Day party at school and they were a hit. I would definitely make these again...just use different cutter shapes for variety.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 16, 2004
Super!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 13, 2004
I think this is the easiest roll out cookie recipe I've ever used - and they taste pretty good too! Be sure to take the cookies off of the cookie sheet while they're still warm. Otherwise, if they are cooled and stick to the cookie sheet, they'll break up when you try to take them off.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 12, 2004
Excellent recipe. Very eash to work with. I used powdered sugar to roll it out. Work the dough quickly and roll lightly. I did not have any problems with it sticking to the rolling pin, nor did I need to refrigerate the dough.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 2, 2004
Nothing special
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 22, 2003
I consider myself a cookie connoisseur, and this recipe is fabulous! There is no need to refrigerate the dough if you roll it between two pieces of parchment paper. I've had great success using different flavourings in the icing, such as raspberry, amaretto, irish cream, etc., instead of vanilla. I've also used cream instead of water to make the icing. You can be really creative with using different coloured icings and various cookie cutter shapes. Any time I've brought these cookies to a baby shower or wedding shower, they have been raved about. Soon, I plan on using a palm tree shaped cutter with pina colada flavoured icing for my next beach theme wedding shower. Can't wait to bake again!
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