This is not a bad cookie, it's just very different than your normal, everyday sugar cookie. I would describe it as a very soft, almost cake-like cookie. It is not real sweet. It almost reminded me of a slightly sweet cornbread. That's what it tasted like to me. The finished cookie even has a slightly yellow color to it, like cornbread. The dough is a bit difficult to work with, because as soon as you roll it out, it warms up and can stick. You need to work in extra flour before rolling out, and make sure your surface is WELL floured. Don't roll it too thin. I would say about 1/4" thickness worked best. Well floured, and at this thickness, it was very easy to cut with a cookie cutter, and remove the excess dough without it sticking to the surface (I rolled mine on a large silicone mat, which I always use when making cut-out cookies - works great). I chose to frost mine with a butter cream frosting and decorate with sprinkles for Valentine's Day.
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This is not a bad cookie, it's just very different than your normal, everyday sugar cookie. I...