Soft Christmas Cookies
These cookies were excellent! As suggested by other reviewers, I lowered the amount of flour to 3 cups, and used 1/4 cup to roll out the dough. I also used butter instead of margarine, melted it over the stove, and "beat" the wet ingredients in a food processor. I used small cookie cutters and was able to produce double the amount of cookies. After making two batches of small cookies, I found that 375 degrees worked best for me, with a baking time of 10-11 minutes for two trays of cookies in the oven at the same time. I also frosted them with an icing of 1 cup confectioner's sugar, 1/2 tsp. almond extract, and 2 tbsp. water -- the almond extract gives the cookies a great flavour and the icing keeps them soft. Additional comment: the dough was very soft and easy to roll out.
35 users found this review helpful
Jan. 7, 2005