recipe reviews for:

Oil Cookies

“This is a family heirloom recipe from my grandmother. We had to stand by her to come up with measurements because she used a hand of this or a container of that. She called them oil cookies because most of the recipes had lard in them and this one used oil instead. This is a recipe that is called for on every cookie tray at holidays or gatherings. Brush cookies with a basic powder sugar and water icing and while wet, sprinkle colored jimmies to match the occasion. Let dry completely before storing. These cookies freeze great UNFROSTED.”

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Reviewed: Dec. 19, 2005

I was a little disappointed in the way my attempt turned out. Maybe I flubbed up somewhere with ingredients or preparation. Anyway, my batch was sticky and hard to roll and, when finished, tasted bland and dry. I was glad that they used oil vs. margarine, shortening or butter but I doubt if I'll make them again.

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Laura A


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Reviewed: Aug. 27, 2005

We love these. They make great wedding favors. We make them into knots, glaze them and sprinkle them with crystal sanding sugar. Then we package them 2 in a box, tie it with a white ribbon and label it with a tag that says, "We tied the knot!" Great recipe, Cindy.

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SUGARPLUMSCOOKIES

	Cooking Level: Professional Living In: Wilmington, Delaware, USA
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Reviewed: Apr. 15, 2004

A basic bland cookie good for putting sprinkles or icing on. I chose this recipe because it uses oil instead of butter or trans-fat laden baking margarine. I found it took an extra cup of flour to even get it remotely stiff enough to shape and that it didn't really rise very much(maybe because of the extra flour). With no butter to cream it was a very quick dough to make and my 4 yr old was able to roll them in to "snakes" and after they were cooked I brushed on the glaze and she dipped them in sprinkles. We glaced and covered them with sprinkles and the kids loved them so I would definitely make them again.

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Reviewer:

LVANDOK


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