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I have made these countless times and am asked for the recipe lots of times too. I used extra large eggs so I put in five and a half cups of flour. I baked them at 350 for 12 minutes and the recipe made 75 cookies.

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Helen S. November 13, 2009

I made these and they were good straight out of the oven. I wish that they would have stayed softer.

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Mande-kay January 01, 2007

Okay!!!!!!!!!!!!!! Made these for Christmas for my husband,our daughter and her family and my son and daughter-in-law and their family. THESE WERE THE BEST COOKIE I HAVE EVER MADE AND THAT'S 45 YEARS OF BAKING. They only thing I did different was to chill the dough and place in clear wrap and roll into logs. Then I sliced them and dipped the slices into different kinds of sugars and jimmies.

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Doris Barrick January 01, 2007

These were outstanding cookies. The dough made a lot (which I loved!) and was really easy to work with. I loved the tip with the meat tenderizer and was delighted with the inprint it made. I did half batch red and half green sprinkles. I don't know if we are crazy but we liked the red flavor a tiny bit more! I think the cream of tartar adds a wonderful crispness to the cookies without compromising the chewy flavor. These are very sturdy and froze well, too. You can see that I'll be making these again, MinnesotaCook! Roxygirl

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Roxygirl in Colorado December 24, 2006

This is a delicious easy to make cookie that has a very appealing design. I made it for a Red Hat Tea using red,purple and pink sprinkles. I took a small portion of the dough and rolled it and cut out hearts to place around the plate for design. It is a delightful flavor and goes well with tea. I microwaved the end of the dough for a few seconds as it has dried out and was able to use every bit. Thank you Minnsota Cook for your recipe.

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Down East Cook February 19, 2006
Holiday Sugar Cookies