Posted 2/14/2012 11:53:39 AM
Well, I made these cookies last night, and they are wonderful. One of the reviewers said something about the cookies having a bland taste. I added 1/4 teaspoon of salt to the recipe. The original recipe calls for butter OR margarine - which would probably mean SALTED butter or margarine. I always cook with unsalted butter - that way I'm not dependent on how much salt MIGHT be in the butter, I have complete control. Possibly, the person who complained about taste also used unsalted butter or margarine and did not compensate for the lack of salt in the recipe.
As to the reason this recipe calls for so much flour, it's because it's made with powdered sugar, and tips the scale a little. Yes, it's a heavy dough, but without all that flour you would just have a globby mess, not a cookie.
This dough has to rest for at least two hours to let the gluten form. Without that rest, it would be impossible to roll out. I let mine rest overnight in the refrigerator and would suggest that to others.
I also made sure that my kitchen was cold when I rolled out the dough. When the oven was on or preheating, I left the back door open, and wore flannel pajamas and a robe! But, my dough rolled out just fine because it did not get hot in my kitchen. I don't know if I would want to make these cookies on a hot day.
I was surprised when the second and even third rolling out, the cookies were just as tender as the first rolling out. That may be because I heeded the suggestion of another review, and used powdered sugar instead of flour to roll out.
These cookies are not going to be in my arsenal of cookie recipes. they have just enough crunch, and a very good flavor.
I bought a regular can of frosting, then melted it in the microwave. I used a silicon paint brush and painted my cookies with the melted frosting. They look great!