Recipe by Emily Williams
"Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie!"
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1 1/2 cups
These cookies were delicious, but they didn't taste exactly like sugar cookies because of the almond extract. I think vanilla would work much better.
Not sure what was different for me but these were terrible. I thought the ingredients were unusual but followed others advice substituting Vanilla for Almond and rolling a bit thinner. They taste like cardboard. If you only are looking for appearance then these are great, just don't eat them.
I thought that this recipe was pretty tasty. I might consider substituting clear vanilla for the almond as I discovered that some people have an aversion to almond. Who knew? The dough is easy to work with -- made beautiful cookies and came out looking lovely.
I substituted 4 cups of the white flour for whole wheat flour, they puffed up nice and thick like little cookie biscuits. Wonderful! My family raved about them. My mom took them to work and all her co-workers loved them.
My new favorite! These were very tender and lightly sweetened. I used butter flavored shortening and vanilla (instead of almond). Yummy!
thes cookies were wonderful! i substituted vanilla for the almond extract, and topped them with a buttercream icing and sprinkles. my husband loved them!!!!
I halved this recipe, but found that I needed to add a lot more milk to it. I also found that the cookies puffed up a bit more than I thought; I would recomend rolling the dough quite thin.
These were very good. I used vanilla instead of almond extract. Nice and soft, very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Valentine Sugar Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 63
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