Amish Sugar Cookies
Total TimePrep: 10 min. Bake: 10 min./batch
Makesabout 5 dozen
Lots of fat makes these a melt-in-your mouth cookie. My friend was making them the same day I was and she warned me they had very little flavor, so I added almond extract into mine and they were wonderful. I could imagine a nice little frosting would be delicious on these cookies and make them a little extra special.
Make these often and get many compliments because they melt in your mouth. You can’t eat just one.
Way to much fat for a cookie recipe. Very plain in taste, not very healthy. Will not make again!!
I make these cookies often. People beg me to make these cookies! My secret is to top with a frosting I created. The frosting is powdered sugar with cream mixed in and powdered jello. I don't measure just add to taste and appropriate spreadability. I most often use grape or cherry jello but any flavor works.
Oily dough bakes into totally bland cookies crying out for salt & lemon zest.
Everyone loves these cookies when I make them like thumbprints by adding icing on the top. Sometimes put lemon juice in the icing.
Yum! I cut this recipe in half and it still made a nice batch of cookies. I highly recommend adding a splash of almond extract—it really takes these sweets to the next level! The cookies are a bit crumbly, but still delicious. I could see adding a light frosting or using them to make ice cream sandwiches in the future.
I used the vanilla and a heaping teaspoon of almond flavoring and the cookies were great! I also rolled them in sugar the put them on the pan and flattened them because I didn't have the coarse sugar. I also left one pan not flattened and baked just a minute or so longer and they were great too! My grandson Boden gave them a thumbs up
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They need salt!