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Thick Cut-Outs
February 11, 2008

My cookies must have been mondo because I only got 30 from this recipe. I rolled them 1/2 inch thick and used a 3 1/2 inch heart cookie cutter. I used 2 tsp. mexican vanilla and 2 tsp. almond extract. I needed to cook them about 11 minutes or they were still doughy inside. They also spread a bit more than I thought they would so leave room between them when baking. They tasted GREAT! Not too sweet and with icing they were perfect. No sugar coma here. The dough was wonderful to work with. I used a floured pastry cloth to roll it out on and a rolling pin cover. I didn't have any problem with it sticking. I usually don't make roll out cookies because I haven't found a good dough that doesn't stick. This was the exception. I'll make these again. Hubby and kids loved them!!

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