The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Jun. 30, 2009
I halved this recipie and at first I thought the dough had a funny texture, but they were VERY easy to roll out. They do turn out to be a little bit more like a shortbread cookie, as they are not as sweet as most sugar cookies. I rolled mine out very thick and made them into "popcicle cookies" as a bridal shower gift...turned out fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 15, 2009
These turned out so good! They are absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 15, 2009
Halved the recipe and used rum instead of extract (didn't have any). Also used two eggs in the halved version. Iced with a pink colored frosting of powdered sugar and milk. Big hit!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 13, 2009
The Dough turned out like Pizza dough or something. Followed all directions. Haven't coked them yet; hopefully the will turn out ok, but the right now, the texture is not right at all and they taste bad!!!!!!!!!!!! Maybe they turn out with the full recipe but take my advice and DO NOT HALF THEM.
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Bob

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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 11, 2009
These were far from the best cookies I've ever made. While they were easy to roll out, they had too much of a "flour" taste. Maybe icing would have helped, but I never got that far.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 7, 2009
Very good! I used the Sugar Cookie Frosting from this site. Yum!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 7, 2009
I was quite disappointed by how these cookies turned out. I followed what other reviews said by substituting vanilla for the almond extract and by rolling out a bit thinner. They lack the sweetness that sugar cookies usually have and seemed a bit "heavy" to me almost more like a shortbread cookie than a sugar cookie.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Nov. 26, 2008
These were very good. My husband almost had the whole batch gone. I had also used the Butter Icing for Cookies recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 14, 2008
These were very good. I used vanilla instead of almond extract. Nice and soft, very tasty!
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA
Living In: Vail, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 12, 2008
My new favorite! These were very tender and lightly sweetened. I used butter flavored shortening and vanilla (instead of almond). Yummy!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 11, 2008
I agree, these cookies taste like cardboard. On the upside they are easy to roll out and cut (my two year old helped me). However, the taste leaves much to be desired, I prefer store bought cookies to these. My cookies ended up with a slightly grainy texture, I am not sure why.
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Photo by CharleeRose

Cooking Level: Beginning

Home Town: Grass Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 20, 2007
These were amazing! turned out excellent when my sister made them for valentines day! so soft and yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Mar. 23, 2006
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
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Reviewed: Aug. 8, 2005
I liked the almond flavor. We decorated with royal icing and they turned out beautifully. Thanks, Emily.
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Photo by SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 6, 2005
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Apr. 7, 2004
thes cookies were wonderful! i substituted vanilla for the almond extract, and topped them with a buttercream icing and sprinkles. my husband loved them!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 13, 2004
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.
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Home Town: Wainwright, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 26, 2002
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 10, 2002
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.
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