1 Review

  • Most Helpful
  • Newest
  • Highest Rating

These cookies are so easy-to-fix, make your kitchen smell wonderful & are nicely flavored w/a good texture. There were some prob w/the prep. I made a half recipe as written & the dough was very moist, almost oily. I was concerned early on, but it handled & rolled easily. The recipe does not say how thick to roll the dough or how lrg to cut the cookies. I guessed at 1/4 in thickness & used a 2-in rd cookie cutter. When I already had 16 cookies from less than half my dough, I chg'd to a 3-in rd cutter. I got a total of 16 cookies that baked larger than 2-in + 17 cookies that baked larger than 3-in. so the yield seems off to me unless your method differs from my guesswork. The cookies also required 15 min baking time to get fully done, but still be soft & chewy w/a slight edge crunch. We are very happy to have a higher yield than stated because we loved them! This recipe was made for PAC Fall 2007 & thx for sharing your tasty recipe w/us.

0 people found this helpful. Was it helpful to you? [Yes] [No]
twissis September 12, 2007
Mama Shirley's Sugar Cookies