By Lizzymommy on November 16, 2009
Photo by hlkljgk
Photo by hlkljgk
"My best friend in college gave me this recipe from her mom's collection. They're wonderful as written, however, add a little extra flour to the dough, skip tinting half red, and you have the most delicious sugar cookie dough for cookie cutouts I've ever had! I've used this dough for Xmas Cutouts for over a decade now. I use the icing from Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens."
Serving Size: 1 (721 g)
Servings Per Recipe: 1
"I followed the recipe exactly, but I couldn't roll them out! The dough just kept falling apart. So I adlibbed and marbleized the 2 colours into round cookies instead. They were delicious! And everyone appreciated them in their Christmas tins of goodies!"
"Had a great time making these and was festive *yummy too*
"unfortunately, despite following directions exactly (other than swapping the quantities of almond and vanilla extracts, as we wanted almond-y cookies), these were the greasiest, weirdest, most tasteless cookies I've ever made. I'm sorry to say it, but I don't understand what happened. They looked pretty decent, but tasted badly enough that I had to toss the whole batch."
"Like the other reviewer, I used to make these all the time as a child and they were always my favorite. Great recipe to have young hands help with, as it's just like playing with play dough and is a fun way to participate in the holidays -- for both kids AND adults. Also, as the other reviewer states, the almond extract really makes the difference in this recipe and I usually add a touch extra, but that's just personal preference."
"i remember making these with my mom when i was a child - now i'm making them with my daughter. the almond extract is key for our favorite recipe. thanks for sharing!"