Reviews & Comments

I made these for my children who have egg and dairy allergies. I followed the directions except for using almond milk instead of soy. I refrigerated the dough overnight. It's not a chewy, fluffy sugar cookie, but I don't think you could expect that with these ingredients. It could've used a little more sugar: the dough was sweet, but the final product was a little crackery. The cookies have a really good shortbread taste, the almond extract made them smell wonderful, and they held their shape perfectly in the oven. I used Easter shaped cookie cutters, and the bunnies' ears and butterflies' antennae look perfect and didn't glop together or burn to a crisp. I promised my kids the misshapen ones before we frost them tomorrow, but there weren't any! Great recipe!

I have to say that I am not impressed with this recipe. The cookies came out tasting like club crackers and had powdery texture to them.

The dough never became firm enough to cut out, it stayed to soft,even after leaving it in fridge overnight.

Oops... I'd give it a rating of 4 out of 5... only because I didn't follow the recipe entirely!