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.

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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!

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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.

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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!

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Reviewer:

LatinaCook

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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.

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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!

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4 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.

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10 users found this review helpful

Reviewer:

cinnken

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 21, 2011

These cookies are great! I've made them 3 times now. I usually roll out the dough between 2 sheets of wax paper (when it's still room temperature) and then chill it for 10 minutes, then the cookies cut out perfectly. I also just re-work the small hearts into the dough instead of baking and serving separately. For the filling, I used 2 parts strawberry jam mixed with 1 part icing, and then regular icing on top. Delicious and beautiful cookies!

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Reviewer:

Mae

Reviewed: Feb. 17, 2011

thanks for the recipe. I only wish I made more frosting! I had to get creative with the rest...

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6 users found this review helpful

Reviewer:

tracey

Cooking Level: Beginning

Reviewed: Feb. 15, 2011

Tasted yummy and dough was pretty easy to work with until it got to room temp, where it became sticky. This was my first time making cut-out cookies and I had no trouble. Recipe definitely works well with chilled dough. Definitely recommended :)

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6 users found this review helpful