Recipe by Cindy Zimmerman
"Very light, flaky cookies, always requested for showers and weddings. Frost with cream cheese icing when cool. Dough can be made days ahead."
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white sugar, or as needed
Curiosity got me with this recipe because of the fact that there is no salt or vanilla, but I love cream! These are delicious even without frosting--as you see them in my photo. They kept their shape pretty well and were very easy to handle. I rolled them between two sheets of parchment and had no problem at all with them being too sticky. Start with half the amount of sugar and add as necessary. I got 20 cookies from half a recipe, and the cooking time of 10 minutes was perfect. They are flaky and light and have a very subtle taste! My granddaughters will definitely want them frosted, and that will leave you with many options! Thanks for the recipe, Cindy.
I made these and was very disappointed! They were extremely bland with no real flavor and the overall texture was to cakey even though I did roll the dough to the 1/4" as instructed. The only thing I did like was how easy they were to make. I may consider making them again and adding almond or vanilla extract to see if I can improve the flavor.
This is a very basic recipe with basic, classic ingredients. The cookies were delicious. The best way to describe them is like small bites of homemade pie crust. I did not ice mine, but I did dip them in a larger-crystal sugar (Sugar in the Raw) before baking them. If you use quality ingredients you should love these. They are not for those who prefer a sweeter tasting cookie.
Great cookies . I added the sugar to the dough and also added a dash of cardamon for extra flavor . Was really good. It is a keeper
Soft and not too sweet. I added lemon baking emulsion and these cookies melted in my mouth.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 39
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