according to one reveiwer, I added 3 TBS each water and corn syrup to the HALVED RECIPE-mind you that his calculations for 1 1/4c brown sugar were spot on- adding them along with the rest of the ingredients, made for an addictive recipe! THANK YOU FOR SHARING!!!! Everyone is mad at me for making them fat, but I never thought I'd be good at making candy so I keep making it!!!

Reviewed On: Feb. 29, 2012

Great! Drizzled them with white and dark chocolate, and they looked awesome! I added vanilla to it to add flavor too!

Reviewed On: Jan. 15, 2011

Perfect! Here are some sugar cookie rolling tips to make the most of your dough, as well as make things go a little easier and faster for you (hopefully!), because these are as time consuming as you'll let them be! So worth it though!: -I divide the ENTIRE batch into about 5 pieces, and leave them covered in plastic wrap or in plastic baggies in the fridge, removing one at a time to roll out. -Once I've used my cookie cutters on one as much as I can, I roll up the scraps, put them back into the plasic wrap/baggie, and into the fridge it goes. I do not re-roll it, even if I'm working fast and the dough's still cold. I then move onto the next ball of dough in the fridge, and so on, rotating in the same order I started. I do this until all of the dough is gone. -Everything gets rolled out onto a surface dusted with a 50/50 mixture of powdered sugar and flour. The powdered sugar helps keep the dough from getting tough, instead of using just flour alone. I hope all this helped some of you! Enjoy and have fun decorating!!

Reviewed On: Jan. 15, 2011