I loved this recipe! I put it in the fridge for 45 minutes rather than 30 because it was so soft from my mixer. I used the dough for jelly cookies. My Mom makes jelly cookies with two round sugar cookies. Place a spoonful of your favorite jam in the center and cover with the additional round sugar cookie, then press the sides down with a fork, once they are out of the oven dust them with powedered sugar. I was so excited this recipe worked, it was thick enough that the jam didn't run out. I doubled the recipe too. YAY! I have something to take home for Christmas. THANK YOU!
I wish I could give these more stars..The taste of the cookie itself was good.... nice and buttery, but I had problems rolling out the dough, it was very sticky and I wound up kneading in more than a cup of flour; after the resting time in the fridge, then once in the oven the cookies didnt want to brown. It was either doughy and undone or almost brown to the point of burning. Maybe the mistake was mine and not in the recipe. Sorry again; Saderbee
didnt even bother with icing just topped with colored sugar. perfects stayed soft for days.
These baked up beautifully and were enjoyed by all. I used about 1/2 teaspoon of almond extract in the frosting and my granddaughter helped by adding colored sprinkles. The dough was chilled for about 2 hours and was very manageable with only a small dusting of flour of the work surface.The frosting set nicely. What such good fun and delicious cookies.
Oh my word! These are absolutely yummy! The icing is delicious. I ended up making a white icing without the vanilla (it made the icing a light tan color). I put a few different colors in bags and cut the corners off to pipe the colors on. Too much fun! Thanks for this delicious recipe. This will be a tradition from now on!
These are great cookies! Awesome vanilla flavor. I used a different icing recipe but otherwise made as directed. I did have to add quite a bit of flour to keep the dough from sticking to everything, but once I did it rolled out nicely. lThanks for the recipe!
Why did you have to post this recipe? Because I can't stop eating these cookies! They are so buttery, soft, and yet have that melt in your mouth texture. When ever I make this I only had two eggs left in my fridge and dropped one of them. So in place of the 2nd egg I used 2oz of applesauce and they still came out delicious! I will be making these again before Christmas!
Haven't tried it yet, but looks delicious! I'm baking them for my friends for the holidays, and I was just wondering if the icing recipe here hardens a little so it won't mess up if i put the cookies in little bags?
These came out great! I only made half of the recipe, because we wouldn't know what to do with 84 cookies!
I was snowed in yesterday and made these. I followed the cookie recipe exactly and they are truly melt in your mouth cookies! I decided to make a cream cheese frosting, so used your recipe but added 3 oz. cream cheese and upped the powdered sugar to 2 cups. Excellent!