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This is a pretty good sugar cookie recipe. Nice flavor and pretty easy to handle. I chilled the dough overnight and found it easy to handle. I also transferred the cut shapes back into the refrigerator on a wax paper-lined cutting board before placing on cooking sheet for baking. This allowed me to more easily handle the cookies. I also added 1/2 tsp of lemon extract, which people enjoyed.

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Big Soft Ginger Cookies

Reviewed: Dec. 15, 2001

This is a delicious and pretty easy recipe. I found it difficult to "shape dough into walnut sized balls," immediately after mixing the ingredients. I added about 1/2 cup of additional flour and chilled the dough overnight. I found it much easier to shape the dough into balls.

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Almond Crescents II

Reviewed: Dec. 15, 2001

These cookies taste great. The cinnamon is a nice touch. However, they are very fragile. I found it much easier to form the dough into balls, rather than crescents. Not as traditional, but much, much easier to handle and roll in powdered sugar. Plus my guests found it easier to eat them in ball shapes, rather than the crescent--which often broke in two while guests were eating. Overall, a very good recipe.

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