One of the best tasting sugar cookies I have tried; must be the cream :) Mine did not brown after about 15 minutes in the oven, and that pan was pretty crispy (couldn't get them off the pan without breaking birdy legs and umbrella handles), so I set my timer for 10 minutes and they were perfect. Didn't brown but did puff up really nicely, I don't like my sugar cookies too thin and crispy and these are the perfect combo of easy to travel but not rock hard. I had help from my 5-year old rolling and cutting, and we re-rolled enough times that by the last rolling there was quite a bit of extra flour in there! Still tender and good though. I did skip the icing this time because I had promised we could make paintbrush cookies; before baking, paint cookies with a mixture of an egg yolk, dash of water, and food coloring. Lots of fun but somewhat time consuming, good for rainy days! Then sprinkle with a little sugar and bake as usual. Next time I would like to try the icing though. I've never had a cookie recipe ask me to cut in the butter, so the texture seemed really weird; I had to work it a bit with my hands and then it rolled out smooth and perfect, easy to work with. Thanks for a great recipe!
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