Reviewed: May 15, 2007

Oh what fun... I just love the flower design. I have been making this cookie for many years. AKA "Amish Sugar Cookies". Because the dough is so soft though, I found if I use 4 3/4 cups of flour, the dough is a bit easier to handle and refrigeration isn't necessary. I always used to flatten the cookies with a fork, in the old, boring, crisscross pattern used for peanut butter cookies. Using the thread spool just makes a wonderful cookie look even better. And since they say "we eat first with our eyes" maybe the flower design makes them taste even better too... LOL Thank you, Jacquie, for the great idea.

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Reviewer:

JOSLYN H.

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Reviewed: Dec. 13, 2006

These cookies are cute as hell and really really really delicious. I'm going to become a family hero, and it's all because of these lovely white cookies!

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Reviewer:

miranda

Cooking Level: Intermediate

Home Town: Encinitas, California, USA

Living In: Lugano, Ticino, Switzerland

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Reviewed: Nov. 13, 2006

So good! The cookie is so delicate and crispy! Melts in your mouth!

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Reviewer:

Claire

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Oct. 17, 2006

Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe, but when I took the dough out of the fridge, it was really greasy and filled with pools of oil. I drained as much as I could by turning it upside down over another bowl, and just wrapped each ball of dough in a paper towel before putting it on the cookie sheet and didn't grease the sheet. Aside from the oil mayhem (worked wonders for my cuticles though) (just kidding), the cookies turned out great! They were light and crispy and chewy all in one, and not at all too sweet, and entirely adorable. (:

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Reviewer:

Cookiesx3

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Reviewed: Aug. 25, 2006

These taste fantastic, crunchy on the outside and chewy on the inside. They look beautiful too. I added a drop of red food coloring to the center of the "flower" for a splash of color. The only change I made was to the ingredients was to use 2/3 cup butter in place of the margarine, because it was all I had on hand.

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Reviewer:

Diana

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Reviewed: Dec. 23, 2005

This is now going to be a family favorite. The design from using the spool makes for attractive cookies, but the recipe itself is the winner. The cookies are light and tasty. I rolled them in plenty of sugar before pressing in the spool. I barely had enough for the plates of Christmas cookies that we distributed. Thanks for this superstar recipe.

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Jim H-E

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Reviewed: Mar. 9, 2004

I tried this recipe because I had limited resouces in the kitchen and no butter to make my usual sugar cookies. I was pleasantly suprised by both the taste and delicate texture of these cookies. Also the spool print did make a nice addition to the look of cookie.

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