I have made this recipe twice: first as written, then most recently, with the suggestions made by many others. My comments:
* Best taste is with the additional cup of sugar, and an extra tsp of vanilla. Definitely use this combo if you're not going to ice them. If you are going to ice them, you can use the original recipe as your icing wlll add the extra kick of sweetness. I like the sweet variety AND will still ice mine! :-)
* If you're going to roll and cut shapes, be sure to keep the dough chilled throughout the process. The warmer the dough, the more it spreads while baking, thus your cut shapes will lose their shape.
* Cook time will vary based on the size and thickness of your cut shapes and how cold your dough is. The bigger and thicker the shapes and colder the dough, the longer they take. My 5" wide and 1/4" thick valentine hearts took about 10 mins to bake where they were not raw in the middle. My dough was very cold...spent the night in the fridge!
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I have made this recipe twice: first as written, then most recently, with the suggestions made...