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This recipe makes a lot of cookies, but it can be halved, or you can freeze a portion of the dough for up to three weeks.

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142
  • patcash
    14 FEB, 2009
    Pearlann, I agree with you 100% on the margarine. I made the mistake one Christmas of of buying butter because everyone said how cookies were so much better made with butter. Well, I made one batch of chocolate chip and my husband asked that I stop with the butter and go back with the margarine. I have never used butter since and not to sound immodest, I am known for my baking..
    Reply
  • lauralee57
    14 FEB, 2009
    What is petal dust and sanding sugar and where can you buy it?
    Reply
  • MS11403655
    14 FEB, 2009
    I beg to differ with mountainsara! Some of the best choc.chip cookies are made with fleishman's margarine. When using butter,the results are a flat chewy cookie,and that is not what I call a Good Choc.Chip cookie."Maybe candy" !!!! fleisman
    Reply
  • luvkadcl
    14 FEB, 2009
    I disagree about not substituting with soy milk. You can even add a tsp. of vinegar to create a buttermilk flavor. The cookie won't come out exactly the same, but it will work with the soy milk. Same as with using the "fake" butter. I use Earth Balance all the time with great success. Why limit people to making this recipe just because they need to change ingredients.
    Reply
  • mountainsara
    11 FEB, 2009
    I would make the recipe 'as is' and not substitute fake butter or soy. Soy never comes out right in a recipe...you have to adjust the quantity and I have never had success with it. If it calls for buttermilk there's a reason for it and soy won't be a good substitute. Also I personally NEVER cook with margarine for a variety of reasons but the main one being it's not designed for baking and doesn't tolerate high heat very well.
    Reply
  • rebeccaramona
    28 JAN, 2009
    These cookies are very tasty - soft, chewy and buttery! A big hit at our house for all holidays. This is the only recipe I use now for decorative sugar cookies.
    Reply
  • navs
    25 JAN, 2009
    Oh, and can I also substitute the butter with Mazola margarine?
    Reply
  • navs
    25 JAN, 2009
    Can I substitute the buttermilk with soy milk for a non-dairy cookie?
    Reply
  • CupofTea
    13 FEB, 2008
    Hi, I noticed that these cookies only have two sticks of butter and lots of flour. Do they have a buttery shortbread taste or are they more like a hard sugar cookie?
    Reply
  • AAMSARAH
    8 FEB, 2008
    These cookies are definitely worth the effort - i get raves every year. People begin asking for them in January!
    Reply

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