Reviewed: Feb. 24, 2009

Very nice and buttery, but I did need to add a little more flour to get the dough rollable. I had envisioned myself making really colorful butterflies, but by the time I got done doing the cutouts my icing enthusiasm had fizzled to plain white. Still, they looked cute. Thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 14, 2009

This is exactly what I was looking for to replicate a recipe from my favorite home town bakery. The dough is wonderful to work with but is soft so be careful when making shapes and trying to move them to cookie sheets. The finished product is great. I used whipping cream instead of milk for the glaze. Lovely alternative to iced sugar cookies.

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