Powdered Sugar Cookies I

These are excellent, crispy and light. We baked them 12-14 minutes at 350 and they were perfect. Thanks for the recipe!

I really like this recipe, very easy to make and didn't change a thing!

LOVE these. i have made these for about 3 yrs. I always make the dough the nite before, and roll and cut them the next day. They roll perfectly! I put powder sugar on the counter instead of flour. Do not ccok to long.. 8min. is good. i have also made this receipe with all powder sugar..just as yummy, even a little lighter !

This recipe is WONDERFUL!!!!! I followed it using stick butter/margarine that I had on hand and they turned out perfect! I also added about a 1/4c. more flour. And I would recommend definately chilling before forming balls because it does make it easier to work with and followed others advice using the glass to flatten. I also love everything pink soooo added a little pink color for my dough also and rolled in pink sugar..they turned out soo pretty next pan im trying as a cookie pop!! how fun!

This is an OUTSTANDING cookie; however, I had trouble with the recipe. Fortunately, I substituted butter flavored Crisco for the vegetable oil because I would not have wanted the dough any moister. I didn't have cream of tartar, so I used 2 teaspoons of lemon juice. (common substitution) The recipe states to make the dough into balls but doesn't say the size. I rolled them the size of jawbreakers then flatened them so the center would get done faster. It state 8 minutes cooking time but took me 10 minutes, so perhaps they were too big. I'm not sure because I got over 80 cookies and it says 48 servings. No where in the directions does it tell you to add the vanilla. Fortunately I caught that error as I was ready to roll the dough into balls. Also, it's easier to work with the dough if it's cold, so I put it in the freezer for about 15 minutes. Because of the problems in the directions, I would normally take off a star but this was so much easier to make than the rolled cookie recipe I had been using, and they taste almost identical. This is a 5 star cookie!

These are very good. I made them rolled in sugar and without and prefer the unsugared kind. I did make some reductions of ingredients; I only used about 1/3 cup of oil and then added about 2 tbls to the mixer in the last couple minutes of mixing. I also only used one egg. I thought with all the butter there shouldn't have been the need for all that oil. The cookies tasted very, very good.