This biscuit recipe is perfect for cutting out fancy shapes and lots of fun to make with the children. Great for holidays and weekends.
Whipped these up in no time! The brown sugar made them much tastier and chewier than a sugar cookie made with white sugar. Like others, I rolled the dough between parchment paper to make it easier on myself... cut the cookies there and simply lifted the parchment paper onto the cookie sheet. Easier cleanup, and no mushed shapes! The cookies held their shapes well during cooking, even the ones I'd used the melon baller on. I highly recommend this recipe. - 14 Jan 2003 (Review from Allrecipes USA and Canada)
I was very please with this recipe. They turned out really tasty. I added a tsp of almond extract for a little more flavor. My son loved how fast he got to decorate them. No chilling time was very helpful with little ones. Tastes a little like chocolate chip cookies, minus the chocolate chips. Only downside is used them with a leaf cookie cutter and they puff up a lot so they looked more like clouds. But will defenitly use the recipe again! Thanks!! - 17 Nov 2004 (Review from Allrecipes USA and Canada)
good cookies, tasty, easy to roll out and cut. Would make again. - 27 Jan 2011 (Review from Allrecipes USA and Canada)