I liked this alot, a perfect texture and taste and so easy to cut out, definately err on the thick side if you are going to decorate them and pay close attention to time in the oven. Do not overcook unless you want crispy cookies, but they still tasted good!
Outstanding recipe. I added chopped pecans and made marvelous butter pecan cookies for a party. I'll use this recipe for holidays and for gift tins.
Awesome recipe, dough was easy to work with and the cookies came out tasting wonderful. I frosted some with icing and others I sprinkled with colored sugar before baking. Everyone loved them!
These were very easy to make and very good. I used a small cookie scoop and rolled half the dough in colored sugar before baking. For the rest of the dough, I pressed a dip in the middle and filled in the centers with Solo brand Raspberry filling before baking. Yum!
I chose not to cut these after I felt the texture, so I made half into butter pecan cookies (thanks, Stella Mae). These were great, but the other half, I made into thumbprints, and they flattened into round cookies, with no dented center left. I think there may be too much leavening agent in them. They taste yummy, but are too puffy for thumbprints or cutouts.
Hate to post a negative review but this was probably my worst cookie... There was too much aftertaste of the b.soda. I wanted to make thumbprint cookies and they just flattened out badly. They would have been worse as butter cookies. Sorry...
AWESOME COOKIES! :) I cut the recipe by third (because I only had that much butter and I desparately wanted to try these) and they came out perfect. Will make these again!
Excellent recipe. I made this in advance and froze three rolls of dough. I'm now in the process of making the cookies, filling the thumbprint with raspberry jam. They are terrific! I may roll out the last roll and do some cutouts. Thank you, this will be a staple for my Christmas baking!