Reviewed: Apr. 6, 2012

I used this recipe for sugar cookie cut-outs. Since the photos shows cut-outs, I thought this recipe would work well. I chilled the dough for 2 hours, as directed. The dough was extremely sticky when I tried to roll it out. Forget trying to do cut-outs with this recipe. Good tasting cookies, but recommend another recipe for cut-outs.

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Reviewer:

candlechick

Reviewed: Feb. 22, 2012

dough was far too sticky for cutouts

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Reviewer:

Julie

Reviewed: Jan. 26, 2012

These were only ok (we still ate them of course, they are cookies afterall!). But I felt like they weren't all that great by themselves and really relied on the frosting to make them yummy.

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Reviewer:

Barb

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

the flavor is excellent, the texture when making the dough is very good. My kids cut out several shapes with cookie cutters. While they were baking, they spread and puffed a little so it wasnt a precise shape like the cookie cutter, but it was still recognizable. We then decorated them with icing. Overall, a good tasting cookie and a good time.

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Reviewer:

ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

Reviewed: Dec. 28, 2011

great recipe, Love the use of confectioners sugar instead of reg sugar

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Reviewer:

libra_2581

Reviewed: Dec. 26, 2011

This christmas was my first year using this recipe, but I can tell you it will be a tradtion from here on out! The dough makes the perfect amount of cookies and not to mention how awesome they taste! This is definitely coming back for the holidays!

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Reviewer:

Jackiet785

Reviewed: Dec. 23, 2011

As a sugar cookie I rate this a 5. For how much fun we had making and decorating, I'd give it a 10! The recipe was easy, rolled out nicely and baked up nice and soft. To give them even a bigger hint of almond I added almond extract to the icing I put on them. My grown kids and I made these with 3 small children who had never decorated Christmas cookies before. This recipe helped to make some very good memories for some very special children!

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Reviewer:

Mother Ann

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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Dec. 16, 2011

A wonderful recipe! I had to make a couple changes due to food allergies at our house. Took out the almond extract and put a bit more vanilla in and took out the egg and substituted it with a 1/4 of plain nonfat yogurt. This is a really nice Buttery and sugary mix. Easy to work dough. So pleased with our xmas cutouts this year!

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Reviewer:

Buffalo Shel

Reviewed: Dec. 12, 2011

As I was mixing the ingredents listed I began to fear that it would not make the amount stated (5 dozen/60 cookies). I was correct. It made about half that. After I sealed it in an airtight container to chill the dough. I left it in there for 2 hours as stated on the recipe. When I went to get the chilled dough out of the bowl it was very hard and dry. I worked it on the counter and brought it to room temperater. It was MUCH easier to work with at that point. The dough was still very dry and cracked a lot as I rolled it out. Also, instead of greasing the baking sheets I used parchment paper (it cuts out a few calories). That worked just find. However, since I had to bring the dough to room temperature I also had to adjust the baking time. 6 minutes was perfect. Once baked I was still not too happy. There was a bland flavor to the cookies. After all that I have decided to use another recipe. :( Thanks for trying though.

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Reviewer:

katameeli

Reviewed: Dec. 11, 2011

Excellent cookie! These came out perfectly! I had to bake them for about 10 minutes but they came out wonderful! I split the dough in two and refrigerated it for about 1 hour and then rolled it between 2 pieces of wax paper. This technique was AWESOME! No floury mess and the dough stayed soft!

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