I made these cookies for mothers day and they started dissapearing the moment I took them out of the oven. My brothers and cousin absolutely loved them. If you freeze the dough just to the point where it's a bit tough, but not solid, it rolls out and cuts like a dream. I will definately use this recipe again.

This is the same recipe that my Grandmother from Reedley, CA always made. The trick is to keep the dough very cold. I, too, roll out just a little of the dough at a time. It helps to put the dough in the freezer for just a couple minutes as you go. Then be careful not to over bake them. A very good tasting, light and soft sugar cookie. Well worth the work!

This is a wonderful recipe, albeit labor-intensive! I would agree with a previous reviewer that perhaps some folks didn't follow the recipe to the letter. The dough does need a lot of refrigeration. I did the minimum 2 hours, but while making the cookies (with a LOT of flour to prevent sticking), I only pulled a handful of dough out of the bowl at a time. While rolling/forming cookies, I left the remainder of the dough in the fridge. I would disagree with the prep time, as it does require time to roll out dough, form cookies, etc, but it is WELL worth it! I baked them for 11 minutes and they were just perfect, especially with the frosting. I got rave reviews, even from friends who don't normally like sweets! One last point: this recipe makes a lot of dough. I estimated I could've gotten 8 dozen cookies from it. I used about half, made 4 dozen heart cookies, and froze the rest. It's a great recipe that I will use again and again. Thanks so much!

I grew up making these cookies. To those people who said they were hard to make...you weren't following the instructions. You need to make sure you chill the dough at LEAST 2 hours. THEN use A LOT of flour (but don't use too much because it makes the cookies dry) when cutting out the cookies so they don't stick. I have made these for 26 years without fail!

the flavor was there but they were to much like cake instead of cookie ,not a good cookie dough for cutouts....

This dough is nearly impossible to work with. After finally rolling out and cutting 10 cookies I gave up and put the rest in a 9 inch cake pan. It turned out okay but I will never make these again. The taste is good but there are so many better things that are less trouble!

Great recipe! This is exactly like the Christmas cookies my family makes. I needed to use a lot more flour to roll out the dough though. I also like substituting almond for the vanilla in the frosting.