Reviewed: Mar. 20, 2012

Great for kids, easy to make and taste delicious!! My 6 years old son had a lot of fun baking this cookies!! We made 30 cookes.

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Reviewer:

Lee

Reviewed: Dec. 21, 2011

I would give this a 4 1/2 star only because the first thing I tasted was the saltiness due to the self rising flour. Not used to working with it, so this could just be me. Doesn't make the cookies too salty, just something I noticed, and I didn't frost these so if frosted might not notice at all. I got about 18 large cookies out of the recipe. I did add 1/4 tsp of almond extract in addition to the vanilla, which I think really made it super. Thanks and I'll be making these again!

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Reviewer:

cathy

Reviewed: Dec. 19, 2011

I followed the recipe exactly and needed about a cup more flour. Easy for the cut-out cookies, but the taste is just ok. I don't think I will make these again.

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Reviewer:

Tara

Reviewed: Aug. 20, 2011

very easy to make, didn't have to buy any extra ingredients, tastes like a sugar cookie, satisfied.

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Reviewer:

holly.hb

Reviewed: Apr. 7, 2011

First, the dough is way too soft to cut into shapes. I tried pressing them with a glass like a previous commenter and the dough was too sticky. I ended up flattening with the palm of my hand to the thickness suggested in the directions. The cookies spread A LOT and were gooey when I took them out. Yuck. I had some batter left over so for the next batch I rolled them into balls and let them bake for 12 minutes. They looked better but the flavor wasn't that great. Not using this recipe again.

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Reviewer:

Roxi24

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

Reviewed: Dec. 18, 2010

When we are craving something sweet, I pull this recipe out. Each time my family says "but we don't want plain old sugar cookies" and each time they end with "I can't believe they are gone already, they were so good!"

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Reviewer:

JJacobson

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Aug. 29, 2009

Eh, just ok. I found it pretty much impossible to roll this dough out. I tried adding more flour, I tried chilling it in the fridge first... nothing worked. Just sticky and unforgiving. The cookies were a little bland. I liked the texture, but they were missing something.

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Reviewer:

SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

Reviewed: Aug. 28, 2009

Very easy and yummy. Like others I used butter rather than shortening but I thought it was great. I also used whole wheat pastry flour and added 1 tbsp baking powder and 1 tsp salt (actually sea salt) as recommended. Didn't roll out the dough (lazy) but rolled into balls and pressed with bottom of sugared cup as recommended. Rock n roll.

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Reviewer:

YONDERBOY777

Reviewed: Jul. 4, 2009

Very delicious. I iced these with butter cream, and sprinkled them with colored sugar. My husband loved these even more than our daughter...who has an insatiable sweet tooth. I didn't have butter flavored crisco, but added some butter flavoring, and they were great. *just a side note...If you don't want to buy self rising flour just for this recipe, you can substitute regular flour. For every cup of regular flour just add 1/2 teaspoon salt, and 1 1/2 teaspoons of baking powder. It is the same as self rising.

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