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Reviewed: Jul. 21, 2008

These cookies are not my favorite sugar cookies (my grandma makes some pretty mean ones!) but I was pretty impressed how well they turned out. Was looking for a recipe that used the ingredients I had on hand (mainly, shortening instead of butter and baking powder/soda in place buttermilk or cream of tarter). Ended up using half whole wheat flour and half all purpose as this is all I had on hand - probably would omit the wheat flour next time. I did alittle of my own thing too - 3/4 c. brown sugar, 1 tsp. vanilla extract, 3/4 tsp. cinnamon - just to try and improve the flavor as others commented it turned out bland. I think those changes really helped. Also, I live in SC, so I ended up using around 9 c. of flour and refrigerated for about 6 hrs, but the dough turned out perfectly - wasn't sticky at all. All in all, this was a great recipe and will definately try it again - maybe with some butter shortening and no wheat flour next time =)

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Beth B. - South Carolina

	Cooking Level: Expert
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Reviewed: Apr. 3, 2007

I love these and so does my big family! I tested 4 different sugar cookie recipes last christmas, this was the winner chosen by all. I did add some flour maybe a cup or 2.. the dough is like silk.. so easy to work with. I frost some with buttercream, sugar the top of others and my husband loves them plain. I forgot to mention.. I do not chill the dough at all, chilling it makes the cookies flater, I like mine more cake like and light. Thanks Grandma Sheets

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3 users found this review helpful

Reviewer:

better than betty


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Reviewed: Mar. 26, 2006

This is my recipe and I want to make clear that the amount of flour used depends on the humidity of where you are when you are making it. I am originally from Ohio where 5 cups was perfect but now I live in Florida and I use about 9 cups of flour. If the dough is sticky, add more flour.

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6 users found this review helpful

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KATHY S

	Cooking Level: Expert Home Town: Springboro, Ohio, USA
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Reviewed: Dec. 19, 2005

Perhaps the laws of physics are different in Ohio(I live in the central part of the state), because I thought this recipe was a dream! I did add an addtional cup of flour, (after reading some of the reviews, I added it without testing it first) and it rolled out like a charm!!! The flavor was wonderful, loved the nutmeg and the texture. I used a royal icing on it to make it sweet, but I loved it plain.

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Kristin K. Tierney


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Reviewed: Apr. 9, 2004

Definitely need to add more flour, but chilling does help. I added 1 1/2 tsp of vanilla and the dough tasted fantastic (I can't help myself), but the finished cookies were a bit bland. I'm going to ice them, then they'll be perfect. The nutmeg really makes the cookie.

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TSTANKUN


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Reviewed: Dec. 27, 2003

The reviewer who complained about this recipe yielding sticky dough did not add enough flour. I have made this recipe five or six times and have had to add up to 9 cups of flour. If it's too sticky just keep adding flour. I went on a search for a cookie recipe that would make cookies like the ones my great-grandmother used to make--pale, floury, not very sweet--and this is exactly it. I made them for a family get-together and caused a sensation--everyone wanted to know where I found great grandma's long-lost recipe! They're good with or without icing, although people who are accustomed to today's ultra-sweet desserts may not appreciate them plain. I think they're perfect by themselves, and I give this recipe five stars. My sincere thanks to Kathy for sharing this recipe.

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10 users found this review helpful

Reviewer:

DESTINYANGEL


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Reviewed: Dec. 27, 2003

These cookies are exactly what Kathy says - thick, not too sweet, but really, really soft and fluffy. Perfect for frosting. I halved the recipe and it made a dozen and a half 2 1/2 inch cookies, just the right amount. Since the dough was soft I just cut round cookies, though shapes would probably work well with this recipe, too. I also used shortening instead of butter because I like a lighter sugar cookie, and added a teaspoon vanilla. Since I live in Utah where the climate is dry, the amount of flour on the recipe was just right.

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8 users found this review helpful

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MENDONWAYS


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Reviewed: Dec. 8, 2003

This is the worst sugar cookie recipe I have ever tried. Dough is very sticky and hard to roll out even after refrigeration.

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11 users found this review helpful

Reviewer:

BEDTIMES


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