Comments on: Easter Sugar Cookies (Sandwich Cookies Recipe)

By: Dana DeVolk

Dana DeVolk

In reply to Latharia. Thanks for the feedback, I'm going to review and adjust if needed!

By: Latharia

Latharia

After adding 2 c of flour, the dough was so stiff, there was no way I could work in another 3/4 c, so I didn’t add it in. The consistency is similar to other sugar cookie dough I’ve made, so I wasn’t too worried. I tried making 1 teaspoon sized cookies, but well before 8 minutes, they were scorched (I double checked the oven temperature with a thermometer so it was definitely at 350). I scaled up the size to 1 tablespoon and at 8 minutes, they were done, but crispy with brown edges. I kept experimenting with each batch & eventually nailed it down to 1 T dough at 350 for 7 minutes … and that meant the last 3 sandwich cookies were perfect. The buttercream frosting was another mystery … again, once I added 3 cups of powdered sugar, it was incredibly stiff, just sticking to the beater, so I stopped before adding 3 more cups and just added the vanilla. The cookies are pretty & edible, but I don’t think I’ll ever make them again.

By: Ellen

Ellen

I enjoy receiving all your recipes, whether I make them or not. I really enju that you recognize each recipe is individual. My mother worked as a sous-chef and chef for many years, plus feeding an ever growing number of children grandchildren etc on what seemed like pennies. She had two firm rules all of us cooks still follow: You eat with your eyes 1st, ut better kook good, and the first time, follow the recipe. After that, have fun!