By ReeLani on November 22, 2002
Photo by Karen=^..^=
Photo by Karen=^..^=
"These cookies never last out the day at work, church get-togethers or wherever I take them. I got this recipe back in high school in my German class and have been making them ever since. Yummy! They've become my annual blue ribbon winner at the local county fair."
Serving Size: 1 (814 g)
Servings Per Recipe: 1
"Very good sugar cookie. I made them with real butter. They have a nice texture, too. I got exactly 4 dozen out of this recipe and used my 1-inch cookie scoop (I love that thing). A little refrigeration was necessary in order to easily form the dough balls. I rolled the dough in sanding sugar before baking. Those big sugar crystals really made the cookies look nice. I baked them at 325° for about 12 minutes because I used a convection oven. Thanks for sharing."
"I'm in LOVE.....These are exactly what I was looking for, soft on the inside, sugary and crispy on the outside. I got 5 dozen and I baked them 8 minutes. I used margarine but can imagine the richness if butter is used. The last pan is still in the oven but I ha to sit down and type this......THESE ARE HEAVEN SENT!!!Thank you angel...ReeLani!"
"These have to be the richest sugar cookies I've ever tasted! I did use real butter and they almost taste more like a butter cookie than the light, delicate sugar cookies that I am used to. I rolled in a cinnamon/sugar mixture which worked perfectly. I prepared a little larger than the directions called for and got a total of 2 dozen. Delicious! Thank you, ReeLani!"
"Great cookies with a rich sweet flavor. I used colored sugar for christmas time and they went very quickly. "
"Tried these last year for the first time and will continue to make them every year. They absolutely melt in your mouth! I've gotten so many good comments and 3-year-old loves to dip them in the colored sugar. Of all the cookies I make at Christmas, he askes for these the most. THANK YOU for giving my family a new tradition!!!"
"I used margarine and after baking thought they were just okay. They seem to be crumbley. I put them in a container and after dinner my husband had a few....well, he commented how good they were. So I had another one,they were really good. Softened up but not too much and they aren't that sweet. They would be a great cookie with tea. Thanks for sharing a wonderful recipe. Going to be a staple in this household!"
"An excellent cookie which I will certainly make again. I consider these a butter cookie rather than a sugar cookie."
"Great project to do with the kiddies. They had a blast rolling them in sugar.
We made ours a little bigger and probably got about 2 dozen.
My kids went a little crazy with the sprinkles, would definitely prefer it with less sugar but thought they were very tasty. Would be great to do around Christmas time with red and green sprinkles. TFS."
"Very very yummy :)"
"These are great -- I love to bake, but am not a big cookie eater -- have gotten rave reviews from everyone that has tried them."
"I used this recipe to make a homemade mint milano sandwich cookies. They were awesome!"
"ehh, it was okk. nothinnnnnnnnnnnggg special! Im still in the market for a better recipe"
"Love the tang in these sugar cookies from the cream of tartar - these cookies baked up crisply for me. I did not chill my dough; I flattened some, but not all. Like Karen, I made 1 inch balls using a cookie scoop and got 50 cookies from this recipe. These were a huge hit on my cookie tray this year (2008)! *Update: I asked my son which cookies he wanted me to make for Christmas this year and the only one he wanted was this one!! (2009)"
"This is identical to my mother's recipe, ALWAYS my favorite! Sadly it is not appreciated by my family members, who prefer soft, not crisp, cookies (yuck!) I have found that 1/2 butter and 1/2 high quality margarine gives a good flavor without the cookies going flat, as they do with all butter. Mom chilled the whole bowl of dough, then scooped it with a teaspoon, dipped the blob on the spoon into the sugar, then slid it sugar side up onto the cookie sheet---saves all that rolling and looks just as nice!"
"Thank you for a great tasting cookie. Really nice flavor."
"Thanks to my great cookie swap partner, Kim D., I got to taste these great cookies that I've been meaning to try for ages. I loved them so much I decided to make them for my Christmas trays. I chilled my dough overnight. When the dough is chilled, I suggest flattening a bit before baking. However, after my dough was out for awhile, it didn't need flattening because they spread much more. So, if chilled: flatten/not chilled:leave in balls, IMO. I did roll mine into 1 inch balls and got 50 cookies out of the batch. I rolled in colored sugars and they came out looking great. In my oven, these needed 9 1/2 minutes for a perfect crisp edge and softer middle. Thanks for sharing your famous recipe!"
"Very nice flavor and easy to do. The cookies are soft and crispy on the edges. My DH really likes them. Thanks for sharing your recipe."
"I forgot to rate these! I made them at X-Mas and they were very good. One batch I rolled in (red) sugar and flattened. The second, I just dipped the tops and didn't flatten, and we liked those better. Crispy on the outside and soft in the middle. Very pretty, thank-you."
"Just delicious. The kids got to have fun rolling them in sugar and flattening them. I baked one batch on an ungreased cookie sheet and they stuck a little bit but, otherwise, perfect."