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sopraffina

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sopraffina rated and reviewed the recipe Sugar Cookies
Sugar Cookies
full spoonfull spoonfull spoonfull spoonfull spoon

"Best recipe I've been using for years and years. I roll them out into a big rectangle and use a pizza cutter to make square cookies. They bake more evenly, and there's less re-rolling. They're like blank canvases. We also switch from almond extract to lemon extract at Easter. Either way, we love these, even without icing. Use real vanilla, not imitation!"
Posted on 10/6/2012
sopraffina rated and reviewed the recipe Sugar Cookies
Sugar Cookies
full spoonfull spoonfull spoonfull spoonfull spoon

"This is the only sugar cookie recipe I use. I'm surprised by some of the complaints. Maybe the ingredients weren't mixed in the right order? I know I've done things like that. These cookies are so good, we often eat them without icing, and I'm an icing fanatic. I just roll each half of the dough into a rectangle and slice them into squares using a pizza cutter. It saves a lot of rerolling. It also means I have some leeway with the dough temperature since it doesn't have to hold an intricate shape. "
Posted on 7/4/2010
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sopraffina's Recipe Reviews
Posted 10/6/2012 5:11:27 PM REPORT ABUSE
Sugar Cookies
Sugar Cookies
Rating:
Best recipe I've been using for years and years. I roll them out into a big rectangle and use a pizza cutter to make square cookies. They bake more evenly, and there's less re-rolling. They're like blank canvases. We also switch from almond extract to lemon extract at Easter. Either way, we love these, even without icing. Use real vanilla, not imitation!
This reply was: Helpful  Inspiring
 
Posted 7/4/2010 6:01:31 PM REPORT ABUSE
Sugar Cookies
Sugar Cookies
Rating:
This is the only sugar cookie recipe I use. I'm surprised by some of the complaints. Maybe the ingredients weren't mixed in the right order? I know I've done things like that. These cookies are so good, we often eat them without icing, and I'm an icing fanatic. I just roll each half of the dough into a rectangle and slice them into squares using a pizza cutter. It saves a lot of rerolling. It also means I have some leeway with the dough temperature since it doesn't have to hold an intricate shape.
This reply was: Helpful  Inspiring
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