I have been making these cookies for the last two years. I have passed out the recipe a number of times. As others have posted, which I followed, for the sugar use half regular and half powdered. I also add lemon zest and lemon extract along with the vanilla. I leave them in the fridge over night wraped in plastic wrap. When I roll them out, I use powdered sugar to reduce the sticky factor instead of flour. I roll them between two sheets of plastic wrap and cook them on parchment paper. when I am not using the dough after the first round of cutting I place them in the freezer to stiffen the dough. USE A STAND MIXER this dough is very stiff and you may smoke a hand mixer.
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I have been making these cookies for the last two years. I have passed out the recipe a number...