Mimi, I used your Sugar Cookie recipe to make Easter cookies - very nice!

[sandi-in-hawaii]

I rarely make rolled cookies, but your dough was very easy to work with.

(As I said, I rarely make cutout cookies, but am easily swayed by a cute cookie cutter smileys/smile.gif

So since I just bought a new lamb-shaped cookie cutter, I figured I better use it smileys/smile.gif

Everyone loved the cookies - thanks for the recipe!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5406

 

[sandi-in-hawaii]

Richard, I used your Sugar Crisps recipe too - loved the lemon flavor!

Your recipe is kinda close to Mimi's, with 1/2 cup less flour. I found it harder to work with - it was too soft, so I had to roll it in flour to get it to be workable.

Could be the way that I measured the flour. I weighed mine, using 4.5 oz per cup. The method was okay for Mimi's, but not enough for yours. I'll just up the flour measurement to 3 cups, and it'll be just fine.

Loved the lemon and mace flavoring, though. I think I'll just combine the two recipes smileys/smile.gif

Thanks for the recipe!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99878

 

[mimi]

So glad you liked them! Thanks for letting me know. )

 

[richard-in-cincy]

Sandi, that is a keeper in our house! Glad you enjoyed it!!! and then...

I always chill, roll, chill, roll. The dough that is irrascible is totally obediant. And you get the most perfect tender cookies that way.

I did the same thing, adding the extra flour, it toughens them up. Just chill the dough and roll cold with a bit of confectioners sugar, chill, then bake.

Perfect.