Disappointing! We did not like these cookies at all. Soft and doughy but not chewy. Texture more like gingerbread cookies than sugar cookies The dough was well chilled so we didn't have a problem working with it. But won't be making these again!
These cookies turned out exactly how I wanted them to: very puffy, soft, creamy colored and sweet but not too sweet (perfect match for icing)! Unfortunately the dough was extremely difficult to work with -- very very very sticky! I ended up adding a lot more flour to make the dough even workable and using cutters with narrow parts was nearly impossible. Once I got the consistency right, however, it was smooth sailing. I used http://www.recipezaar.com/Royal-Icing-19250 for the icing - perfecto! Will use this recipe in the future!
I did add 1/4 cup more sugar, added 1/8 teaspoon french lavender essential oil and 1 T Royal Velvet Lavender Buds from www.blossomfarm.com was a great hit at the christmas tea I attended last night. I tried putting a few lavender florets on top but was and over kill of lavender. Oh for the frosting I used butter and purple food die.
This is the same recipe I have used for 20 years. I don't think I would ever use another recipe if you paid me. I do however prefer to use the hard glaze for the icing, it makes it so much easier to stack them during transporting. The absolute best cookie for Bake sales, Christmas, Easter, Birthdays and even a great Welcome to the neighborhood gift.
For chef 1004031 Just a note: The Nutrition facts are for 1 dozen cookies so you would have to divide by 12. Not much different than most of the sugar cookies in this section.
Great recipe right up until I saw the Nutrition Facts! Wow, talk about killing people with kindness.
This made lots of cookies! Found the dough not easy to work with but added some more flour whilst working with it. I did not ice them ...just filled up the cookie tins. They are soft and chewy just like you said!