Recipe by Reynolds® Parchment Paper
"These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies."
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Reynolds® Parchment Paper
2 1/2 cups
1 1/2 teaspoons
unsalted butter, softened
large egg yolks
These are great! 4 star recipe
This cookie dough is a bit too dry to work with. The cookies are very fragile, even after cooling completely. I felt like it was more of an add for Reynold's than an actual functional good recipe. Would not recommend.
My wife and i made these and they were good.
I loved this recipe! I used imitation vanilla extract due to my husband's allergy, and it was wonderful. Also, he's highly allergic to egg whites, so it was nice to have a recipe that called for egg yolks instead. No itchy tongue for him! And my daughter loved making these cookies for Santa. So easy and simple. The only thing I did differently was add an extra teaspoon of imitation vanilla extract so that it wasn't so bland. These make excellent frosted or iced sugar cookies. Two thumbs up!
This gets barely a one from me. I could not roll these to save my life. They were like a shortbread crumb. I packed them into an 8x8 pan for a crust and cooked up a banana pudding for a filler and served with cut fresh bananas and whipped cream. I baked this crust for 15 mins. Family enjoyed it and didn't know the difference. This one is scratched from my list for sure.
Waaaaaay to dry I added the egg whites to it just so it wouldn't be a powder they are in the fridge now dough is a bit plain but that's ok I don't like really sweet cookies
* Percent Daily Values are based on a 2,000 calorie diet.
Karen's Rolled Sugar Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 96
** Calories from Fat: 49
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