I've been making these cookies for years. They are the family favorite for cut out cookies. I love the vanilla/almond flavor combo. I got the recipe from the Betty Crocker Cooky Book printed in the mid 1960's. I add 1/2 tsp salt and leave out the baking soda and cream of tartar so they won't change shape. I've also found it easier to divide the dough and chill it for about 15 minutes, roll each half out between sheets of parchment paper and re-chill it for about an hour. It makes cutting out the cookies easier and you can remove the excess then bake them right on the parchment paper to prevent sticking and over browning the underside. I re-chill the excess dough and start the process again when I have time. It's stays good for up to 3 days in the fridge.
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I've been making these cookies for years. They are the family favorite for cut out cookies. ...