Reviewed: Dec. 21, 2009

I used the butter flavored shortening for more flavor, as someone else suggested. They "tasted" good, but weren't "soft" or "chewy" as I'd hoped. Someone else said they reminded them of a buscuit consistency, which is exactly what they reminded me of. I followed everything to a "T" but for some reason the cookies didn't flatten out. They more or less stayed pretty close to their initial "ball shape" that we rolled them into. I tried rolling them into balls with the dough at room temperature as well as refrigerated. Same result either way. Tried helping them along by flattening them with a fork. Still didn't spread out, and stayed the way I flattened them. I've seen other recipes that don't call for shortening, so I'm wondering if maybe that had something to do with the results??

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LPOTTER70

Cooking Level: Expert

Living In: Woodbury, New Jersey, USA

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Reviewed: Dec. 21, 2009

Excellent! Very soft, wonderful taste.

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Sara Davis

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Reviewed: Dec. 19, 2009

Just used this recipe as a base for Spumoni cookies YUM! please see photos for reference

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cherry

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Reviewed: Dec. 19, 2009

I liked this one for a cookie similar to lofthouse and very soft- I again added 1 tsp Almond Extract and only baked mine for 8 minutes- let them sit on the pan for 1-2 minutes and then cooled them on a rack. I also liked the thicker cookies the best and a few I rolled at the end into balls to use up the leftover dough and they were amazing

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crettybocker

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Reviewed: Dec. 18, 2009

Light and fluffy, perfecct with a cup of coffee! Didnt stray from the recipe, except i had to stick in the fridge to firm up for my own preference. Happy Cooking!

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HawaiIrish

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Reviewed: Dec. 18, 2009

Made four dozen of these for my children's school Christmas parties. The dough was very easy to make and work with. I rolled them in sugar and then flattened them a little between my hands. and finished them with colored sugar sprinkles. Delicious! Don't overbake because they dry out.

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Kelly

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Reviewed: Dec. 17, 2009

Delich! The dough was so nice and easy to work with and the cookies were great and made a nice size batch of small cookies (as long as you don't do too much snacking on the dough)! Thank you!

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monica.gean

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Reviewed: Dec. 17, 2009

The perfect sugar cookie! These are great dropped or rolled out with cookie cutters - they hold their shape well.

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christinacooks

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 17, 2009

This is the first time I've made cookies from scratch. They came out delicious. My husband thought they weren't sweet enough so we added 1/4 cup of sugar the 2nd time around. Either way they were delicious. I just had one out of the tupperware & it was still soft after a week. We used cookie cutters & we had to refrigerate the dough for a little while, maybe 45 minutes, and were able to roll it out & cut shapes. We iced them using the sugar cookie icing recipe. They were a hit.

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Missy

Cooking Level: Beginning

Home Town: Bronx, New York, USA

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Reviewed: Dec. 16, 2009

turned out perfect!

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holliw2009

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Reviewed: Dec. 16, 2009

We liked this-it was simple to put together-I rolled it into balls, then flattened w/a spice jar, dipped in colored sugar. I added almond flavoring also.The last 1/2 dozen spread , but I didn't cool the pan as much as I did before, so my fault. I will definetely make again, maybe try some different extracts, too.

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goodeats

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Riverside, California, USA

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Reviewed: Dec. 16, 2009

theses are amazing.. i made only one change instead of using reg shortening i used butter flavored shorting to add a little bit more flav omg they are amazing be sure not to over cook them watch them.

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vickie

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Reviewed: Dec. 16, 2009

really good flavor but looking for some that turn out even softer...

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Mrs. McKeel

Living In: Bremerton, Washington, USA

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Reviewed: Dec. 15, 2009

Excellent recipe! I can't bake cookies and these turned out absolutely perfect!

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shaniem

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Reviewed: Dec. 15, 2009

Perfect! I used the bottom of a small glass to flatten them slightly after rolling them in sugar and laying them on the cookie sheet. Will keep this recipe for years to come.

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jewel

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Reviewed: Dec. 15, 2009

These are delicious and so very easy. Will make these again!

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Abeck

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Reviewed: Dec. 15, 2009

these are great cookies! I made the dough yesterday and let it chill in the fridge overnight. It was easy to roll out and shape and baked perfect at 350 for 10 minutes. Will definitely make these again.

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