I was actually using this as a crust for French Silk Pie. However, it makes plenty for that *AND* cookies. My roommate tried them and ssaid, "Forget the pie, lets make cookies!" I also used Adams Extract Vanilla claiming to be 2x the strength (Although I can't tell the difference, I just use it because it's clear and I like the top of my french silk pie to be bright white.) Why this as a pie crust? French silk pie has a sweet filling. I added sugar and vanilla to the cream on top, and that made a plain crust stand out like a sore thumb! I needed a sweet crust, so I went looking and coulsn't find anything that went well with the pie, then it hit me, forget the self rising flour and use a sugar cookie recipie! It works out great, but it is too sweet for a lot of people. The only other thing I changed was I used butter instead of shortening, and added about 1/2 Tbsp of light corn syrup (Just because I like it a little sweeter :) Overall it is great. This recipie makes nice soft, fluffy melt in your mouth cookies, just the way I like them! Thanks Melissa Heath for submitting it