These cookies are delicious, but the dough is very sticky. I refrigerated it for an hour, decided it was still too sticky, so I left it in the fridge overnight - much better. I had to use quite a bit of flour when rolling out the dough, but it didn't seem to hurt the texture or flavor. I like to roll my cookies on the thick side. These took about 8 minutes to bake and came out nice and soft (not a crisp cookie). They didn't spread much when baking, which was good because I had them pretty close on the baking sheet. These are nothing fancy, but perfect for making holiday cutout cookies. I had a cookie decorating party, and I think people ate about as much as they decorated!

Reviewed On: Dec. 16, 2011

Quick and easy peanut butter cookies. I was too impatient to let them refrigerate for a full hour - I put the dough in the fridge for about 20 minutes, then started baking, leaving the dough in the fridge between batches. I did add about 1/4 cup extra flour and some vanilla extract as was recommended by a number of reviewers. I baked them at 375 for about 8 minutes so they were nice and chewy. I left them on the cookie tray to cool for a few minutes before transferring them to a wire rack - otherwise they were a bit too soft. I also made half the batch with chocolate chips (they still needed to be flattened with a fork). I brought these to work and they were gone before lunch!

Reviewed On: Nov. 11, 2011

Very easy recipe, even for people without a logic experience making bread. I agree with the reviewer who said that this only makes 6 bowls - if I had made 8, they would have been tiny. I mixed garlic powder with the egg wash. Otherwise, they would have been very bland, even filled with soup. I made minestrone soup to go in the bowls, and it was a big hit!

Reviewed On: Nov. 6, 2011