Recipe by: LuAnn Wagner
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These were a lot like those store bought cookies you can get at any grocery store with the thick frosting on top. The flavor of the cookie was pretty plain so I added vanilla and almond extracts...
I put these cookies in a rubbermaid container and they got very sticky within an hour or so. Also if the cookies come out out rounded on top so when you go to flip and frost the cookies like the...
I put these cookies in a rubbermaid container and they got very sticky within an hour or so. Also if the cookies come out out rounded on top so when you go to flip and frost the cookies like the...
These were a lot like those store bought cookies you can get at any grocery store with the thick frosting on top. The flavor of the cookie was pretty plain so I added vanilla and almond extracts...
THESE COOKIES ARE GREAT!! THEY ARE SO SOFT AND FLAVORFUL. I USED A BUTTERCREAM FROSTING INSTEAD-I DON'T LIKE TO USE UNCOOKED EGG PRODUCTS. ANYWAY GREAT COOKIE!!
I really like these cookies. I followed the recipe except used 1/2 teaspoon vanilla extract and about 3/4 teaspoon almond extract. The flavor was very good, but they do need frosting to seem "...
I love this recipe! The cookies turned out great. The only thing that I did different was to flatten the cookies slightly before baking them. It is my new favorite cookie recipe and I will be ma...
I was a little disappointed in the amount of time and energy that went into these cookies, yet I give them a 4 for taste.
I am hoping to give these a new identity as a cobbler crust. I baked about 18 of them and they are a disappointment. They're little sweet buttermilk biscuit-like things. Don't go there. It's a w...