These were amazing! Small changes: 1) I used 1 tsp of pure vanilla extract and 1/2 tsp of real almond extract. The almond extract was a GREAT addition, but not necessary. 2) I rolled them in vanilla sugar after making my first batch. Vanilla sugar can be made by placing dry vanilla beans (new or used) in a canister of sugar and allowing to sit at least a week. 3) I used real butter (half salted, and half unsalted because it was what I had). 4) I softened my butter, and apparently that is not necessary. The dough was almost too fragile to handle, but became easier to handle as it sat/cooled. 5) My balls were about the size of small limes, or donut holes - not walnuts. I could fit up to 7 balls on my round ceramic cookie/pizza stone. The cookies turned out BIG like at the fancy bakeries (made 28 BIG cookies). I baked them for about 12 minutes but began to watch them closely after 10 minutes. By far the BEST sugar cookies I have had - ever. I am sure they would be good w/ no changes at all to the recipe.
Was this review helpful?
2 users found this review helpful
These were amazing! Small changes: 1) I used 1 tsp of pure vanilla extract and 1/2 tsp of real...