I didnt read the reviews before making this recipe, but I took a chance anyway, and I HATE to roll out any kind of dough. There are a lot of reviewers that state that the dough was too sticky to work with, I can see where this would be a problem for sure as this dough is very soft before chilling. I halved the recipe and used exactly every ingredient that the recipe calls for no substitutions! If you used margarine in place of real butter-there is problem number 1! Never substitute margarine for butter in a cookie recipe unless the recipe calls for it, margarine IS NOT firm to the touch when well chilled like butter is, there for will not be firm in a cookie dough and after chilling over night-even after adding more flour. Even though I did not make changes to the ingredients, I did however make changes to the procedures as follows: halved recipe, did not over mix, covered dough w plastic wrap tightly, chilled over night, divided dough in quarters before rolling out, lightly flour surface, dough and rolling pin, used 2 1/2 in. round cookie cutters, preheated oven to 350-not 400 and baked for 6-7 min til edges were very light brown. The dough is soft even after chilling overnight and I think that cookie cutters w even a few nooks and crannies would be a pain to work with. I love this recipe and will only use it from now on, and when I do, I will only use round cutters. This is a KEEPER!
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I didnt read the reviews before making this recipe, but I took a chance anyway, and I HATE to...