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Thick Cut-Outs
February 05, 2005

These really are soft and perfect. I have been looking for a good sugar cookie cut out recipe and this is the one. Upon reading other reviews, I doubled the vanilla and added about 3/4 teaspoon almond extract. I also increased the sugar by 1/4 cup. I refrigerated the dough for about two hours and it was so easy to work with. When I baked them, I put them on a silpat liner and the bottoms didn't even brown. I made hearts for Valentine's Day, and I put them, unfrosted, in the freezer. I will take them out and thaw them when I am ready to frost them. Yummy cookies! They remind me of a homemade version of Cheryl & Co.

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