Reviewed: Feb. 14, 2010

I would call this recipe OK... we put vanilla extract in instead of almond and used butter flavored shortening. but the cookie just tasted BLA and a little to dry... although the dough was very easy to work with and they looked beautiful even made a horse shaped one for my daughter... they just didn't have much flavor... WOULD NOT MAKE THEM AGAIN

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6 users found this review helpful

Reviewer:

Kelly

Reviewed: Feb. 14, 2010

I subsituted the almond for vanilla, but they don't taste like anything. They are easy to roll out , and you don't need to refridgerate the dough, but they have no taste. I had to put icing on them, just to get my kids to eat them. Maybe I did something wrong.

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3 users found this review helpful

Reviewer:

ddc

Reviewed: Feb. 13, 2010

Use vanilla extract!!! The almond extract probably changed the taste of the cookie. It didn't taste quite like the sugar cookies I had in mind. But they came out and tasted fairly good.

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5 users found this review helpful

Reviewer:

41AnnMarie

Reviewed: Feb. 12, 2010

Here's an idea...instead of substituting the vanilla for almond, or the almond for vanilla, use BOTH almond AND vanilla! It is an absolutely wonderful flavor combination. Just try it in ANY cut-out or butter cookie recipe. YOU WILL LOVE IT!!!!

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Reviewer:

CDDENGLER

Reviewed: Feb. 9, 2010

The doughwas wonderful, but sticky had to add alot of flour to be able to roll out. they cooked up nice BUT, they tasted dry and had a distinct flour taste. Im wondering if alot of icing would mask this but will try others. Looking for a thick prfessional looking cookie to paint for valentines day. Was very disappointed. I think its the shortening, maybe more sugar???

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Reviewer:

Silver Ghost

Cooking Level: Expert

Home Town: Linden, New Jersey, USA

Reviewed: Jun. 30, 2009

I halved this recipie and at first I thought the dough had a funny texture, but they were VERY easy to roll out. They do turn out to be a little bit more like a shortbread cookie, as they are not as sweet as most sugar cookies. I rolled mine out very thick and made them into "popcicle cookies" as a bridal shower gift...turned out fantastic.

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Reviewer:

kellynia

Reviewed: Feb. 15, 2009

These turned out so good! They are absolutely delicious!

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Reviewer:

SHELLBERS913

Reviewed: Feb. 15, 2009

Halved the recipe and used rum instead of extract (didn't have any). Also used two eggs in the halved version. Iced with a pink colored frosting of powdered sugar and milk. Big hit!

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Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

Reviewed: Feb. 13, 2009

The Dough turned out like Pizza dough or something. Followed all directions. Haven't coked them yet; hopefully the will turn out ok, but the right now, the texture is not right at all and they taste bad!!!!!!!!!!!! Maybe they turn out with the full recipe but take my advice and DO NOT HALF THEM.

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Reviewer:

Bob

Reviewed: Feb. 11, 2009

These were far from the best cookies I've ever made. While they were easy to roll out, they had too much of a "flour" taste. Maybe icing would have helped, but I never got that far.

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2 users found this review helpful