The cream of tartar in this is a great improvement over the usual floury taste of sugar cookies, and the texture is great (but like others have noted, these are more fragile than traditional sugar cookies). I roll the dough out between two sheets of parchment paper while it's just slightly cool to help hold the dough together, then put it back in the fridge on the cutting board for a few minutes before cutting out the cookies. Because of the almond extract, these are even good without decorating. Thanks to Pat for posting this recipe; it was used by the mother of my childhood friend, and I didn't think I'd find it again.
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The cream of tartar in this is a great improvement over the usual floury taste of sugar...