These cookies are great rolled out or you can put them through the bar cookie disc of a cookie press to make thin cookies. (Using a cookie press is much faster than rolling them out.)

Sally

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Recipe Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter and sugar; add eggs. Sift dry ingredients 3 times; combine thoroughly with egg mixture. Add vanilla.

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  • Roll in waxed paper and store in refrigerator to chill thoroughly.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Roll out dough very thin on well-floured board; cut with cookie cutter. Bake on greased cookie sheets for 6 - 10 minutes.

Nutrition Facts

182 calories; protein 2.6g 5% DV; carbohydrates 27.8g 9% DV; fat 6.8g 11% DV; cholesterol 34.9mg 12% DV; sodium 112.4mg 5% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2003
instead of rolling them flat to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I already had at the house they tasted great! Read More
(18)

Most helpful critical review

Rating: 1 stars
12/23/2003
Not bad but i found the dough to be very hard to work with. Read More
(11)
16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/15/2003
instead of rolling them flat to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I already had at the house they tasted great! Read More
(18)
Rating: 5 stars
12/23/2003
I thought these cookies where great and they stayed fresh for at least three days now in a zip lock bag. We used a cookie press and refrigerated the dough overnight before we baked worked out great this recipe is going down in my top favorites Thanks Again Read More
(16)
Rating: 5 stars
07/13/2003
Yummmm! I loved these cookies!! Everyone keeps asking me for the recipe. Thank you!! Read More
(12)
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Rating: 1 stars
12/23/2003
Not bad but i found the dough to be very hard to work with. Read More
(11)
Rating: 5 stars
02/11/2005
Tasted just like my grandmas sugar cookies!!!! MMMMMMM! Read More
(8)
Rating: 3 stars
07/13/2003
These turned out well. They didn't stay very soft after a day or two but were still good. Read More
(7)
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Rating: 3 stars
12/08/2008
These tasted great but the dough was really sticky. It took a lot of flour to make this dough work! It certainly didn't work in the cookie press so I ended up rolling it out flat and using cookie cutters. Read More
(7)
Rating: 4 stars
12/23/2004
I made these cookies and cooked them about 25 degrees below the recommended temperature. I also doubled the vanilla. The first batch I didn't freeze and did as drop cookies. The second batch I froze and cut. The first fluffed up a bit more than I wanted them to but the second came out perfectly. I liked the cookies and my siblings thought they were grand but they had an odd taste of corn to them... Not sure why. Read More
(7)
Rating: 5 stars
12/24/2009
awesome! Read More
(5)
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