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Keisha R. December 19, 2022
My grandmother and father loved these! Said it reminded them of the cookies my great-grandmother use to make -- that's the highest compliment! I've been on a mission to recreate her classic recipes (we've been unable to track down her recipe book) and this one is another checked off my list.... Roll as thin as you can, but I only needed to bake for able 15-18 mins for 2 1/4 inch cookie cutter. And I brushed with egg wash before sprinkling with sanding sugar for a gorgeous glossy finish.
Melissa S. May 12, 2020
I adore these cookies. I make them every Christmas, and they are perfect! Roll them thin, and they get crispy in the oven. Roll them thicker, and they stay soft and rich. I roll the dough between sheets of parchment then put them in the freezer for at least half an hour. I find the dough does best to cut out cookies if it's allowed to warm up for 3-5 minutes after coming out the freezer, depending on the thickness.
Kathryn December 20, 2018
I wanted something that was closer to a soft chewy vanilla sugar cookie. These are more like hard crisp shortbread cookies. A better baker than me could probably easily tell that from the ingredient list. Overall I thought the raw dough was 10/10 and the baked cookies were maybe 6/10. The flavor is there, the texture isn't my personal preference.
ellen March 5, 2017
These look fantastic- you can't go wrong w Dorie! I saw a great tip recently about retaining perfect shapes for cut-out cookies. Once you transfer the rolled dough between parchment to your baking sheet & chill it, remove the top parchment & cut out your 12 shapes spaced evenly- then peel off the scrap dough (it will be a lot) leaving your cookies undisturbed on the bottom parchment ready to bake!
Sarah M. December 25, 2016
These were delicious - buttery, crunchy and simple. Just a note on the cooking time: my cookies were overcooked in just 15 minutes (maybe I rolled them too thin?). Just beware, and start checking around the 12-15 minute mark
Beth100 December 22, 2016
I used this dough to make the vanilla polkadots with Swedish pearl sugar, and they were just delicious! Be sure to use the best butter you can lay your hands on, the flavor really shines through.
Angela December 9, 2016
I have collected 3 or 4 egg whites (from large eggs) because I needed the yolks for another recipe last week (vanillekipferl from Classic German Baking!). Any ideas on how to measure out 2 egg whites from storage? Weight?
jlbriggs December 15, 2016
Hi. The weight of one large egg white is 35 grams or 1 1/4 oz. according to the King Arthur ingredient weight chart http://www.kingarthurflour.com/learn/ingredient-weight-chart.html#ingredients
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