i liked it and it tasted ok, but i had to add 1/2 cup more butter and flour for it to turn out just right.. and i know i did everything right.
Quick and easy to make. Perfect with coffee. I don't roll the dough out, but shape it like traditional koulourakia, or roll a tablespoon of dough into a 'rope', fold it in half and pinch the center into a bunny face, then flatten the ends into bunny ears. Very cute with pink icing in the ears and for the nose. This does not make quite so many cookies, so nutrition info should be considered accordingly.
I love this recipe. I have used it for all my holiday-related sugar cookies. I have compared it to other recipes and think this one has a lot of flavor without the fat.
Good, especially the first day. I followed the recipe exactly. The 10X sugar icing pushed the sweetness level over the top. A variation I will try next time is to use orange extract instead of vanilla and drizzle with melted bittersweet chocolate (instead of the 10X icing).
Let me start by saying that I hate baking. But with 3 ft. of snow on the ground I decided that making Valentine's day cut out cookies was just the thing for my 2 little ones. These taste great, nice texture. Dough is very sticky but if you add enough flour to make these workable, then the cookie tastes like cooked flour...not good eats. The key is to roll out the dough between the plastic wrap as advised and do your cut outs right on the plastic wrap. When you've removed all the cut outs and have the scraps remaining, then re-roll them out between plastic wrap again and chill until the first batch is baked. I would make these again since my family recipe is fat laden beyond belief and I just couldn't justify making them with such good reviews on these. In fact, I'm sending some home with my son's playdate they're so good.
I used the icing recipe to decorate sugar cookies (from a family recipe), and it was delicious. I doubled the recipe without any problems, and the icing was easy to work with. My 4-year old son loved making different colors with food coloring, and they were the perfect treat for his preschool class.
These cookies were easy to roll out and cut, and a tasty alternative to butter/fat-laden cookies. You won't know they are "Cooking Light" and neither will your guests. I used 1/2 t. vanilla extract and 1/2 t. almond extract. I also added a small amount of lemon zest to brighten up the flavor.