Reviewed: Dec. 18, 2012

A little bit dry for my liking. Very different kinda sugar cookie. Needs frosting. I made it with butter instead of shortening. Maybe that made a difference.

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Reviewer:

pauline

Reviewed: Jun. 7, 2012

I am sorry, but I did not care for this recipe. We made these because we ran out of regular sugar. I can say without a doubt that we will never make these again.

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Reviewer:

miss karen

Cooking Level: Intermediate

Living In: Fort Carson, Colorado, USA

Reviewed: Feb. 5, 2012

This recipe is great! Just finished baking a batch. only change I made was adding 1/2 t. vanilla and 1/2 t. almond extract. Will be making this again for sure!

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Reviewer:

sarab3

Reviewed: Dec. 1, 2011

These were simple to make and amazing to eat!!! I am not great with rolled out cookies...I don't have a baker's gene I suppose...so these were great for me. I rolled them in my hand, and pushed them slightly once on the pan. I also used almond extract instead of the vanilla. We are doing these again for a cookie exchange and I will be using orange, almond, lemon, peppermint and rum extracts. An easy way to make a variety of yummy cookies!!! THANKS!!

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Reviewer:

D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

Reviewed: Jan. 23, 2011

Made as written. Wonderful taste and texture. Dough was easy to work with after chilling. I will definitely make these again.

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Reviewer:

ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

Reviewed: Jan. 15, 2011

Used real unsalted butter.. FABULOUS! I did drops but also rolled some for funzie shapes. Simple. Yummy.

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Reviewer:

Diana

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

Dough too sticky, even after refrigerating. Finished product too cake like, fall apart easily. Not a keeper.

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5 users found this review helpful

Reviewer:

Olivers Grammy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Avon, Ohio, USA

Reviewed: Oct. 30, 2010

These roll out and cut well!

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Reviewer:

malloryrh

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

Reviewed: May 9, 2010

Whoa. "Melt in your mouth" is right!! I intentionally undercooked the cookies by a couple of minutes so that they would have a soft consistency when they cooled off and these are SO good. I can't stop eating them! I topped mine with a homemade butter cream frosting (from allrecipes).

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3 users found this review helpful