Reviewed: Jan. 18, 2007

I omitted the milk due to comments about it being too sticky. Doubt if it affected the flavor. I'm guessing flour was denser/less refined in those days and the extra moisture was needed then. I refrigerated the dough in small portions, then refrigerated the cutout cookies on the sheet before baking. Worked fine. I thought the flavor was good. Sweeter than most sugar cookie recipes I've tried.

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Reviewer:

Char

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Reviewed: Mar. 18, 2006

Good little recipe. Trefoils aren't my favorite but this is a nice recipe to have. If the dough is too sticky for you just make sure you are working with a floured pin and surface.

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6 users found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Nov. 9, 2002

This recipe made a very sticky dough that was the consistency of most drop cookies. Even after sitting in the freezer for over an hour, there was no way to roll it out. The cookies taste rather bland and flat.

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8 users found this review helpful