Kinkerbell Recipe Reviews (Pg. 1) - (15471881)

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Easy Sugar Cookies

Reviewed: Oct. 31, 2013
I made this to make colorful pinwheel cookies for my daughter's school. It was very easy to make. Yes, making sure the butter is soft is a good idea, but that is a good idea for any recipe that calls for you to cream butter, just makes it easier. As for the reviewers that found the recipe "crumbly" - yes, it is crumbly if you don't work the dough. All you need to do is put on some gloves (or use bare, washed hands) and work the dough together. The butter in the recipe will work its way through and the dough is VERY easy to work with but it has to be properly mixed. Taste was great - I too added a little extra vanilla but that is based on personal preference. Definitely will be using again, as I'm already making my second batch of the day!
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Heavenly White Cake

Reviewed: Feb. 28, 2012
I loved this recipe. I had another recipe that had something off with the sugar because the tops kept overcooking, but this recipe turned out perfect. Definitely use the extra 1/2 cup of milk, it needs it. And folding in the egg whites works well. One thing I learned was not to use egg whites from a carton, they really don't whip as well, so the genuine egg whites are best. I will use one tip I read today about doubling the vanilla (I too left out the almond as not everyone cares for that flavor). I also didn't sift (I didn't have a sifter, I've recently bought a new one). However I did kind of cut the dry ingredients with a knife for a few minutes and it seemed to turn out just fine, though I'm sure sifting will make it lighter. I bought an 8 cup sifter for double batches. I found this a very easy cake to make, and will never use a boxed cake again. The only thing I'm on the hunt for now is a substitution for some of the butter to make it a tiny bit healthier!
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