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Really nice texture and lighly sweet taste. I omitted the nutmeg (personal preference) and used "Smart Balance Margarine" in place of the shortening (again, personal preference). I doubled the recipe since I was making for a large event. I had to add a smidge more flour, but not much. I got about 14 dozen, that's 7 dozen 1 1/2" cookies per recipe. Worked great. Thanks for a nice recipe.

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GrammaJeanne February 02, 2008

Great, soft cookie recipe - it was very easy to work with and very tasty, too! I also substituted cinnamon for the nutmet. Works great!

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amyditzel November 30, 2007

These cookies are really good and they are soft. We like soft cutout cookies and recipes for them are hard to find. Also the dough was easy to work with. Our family loved them too!

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Kat's Kitchen January 01, 2006

Nice easy recipe, I added almond flavoring along with the vanilla and used Butter flavored Crisco shortening, only because this is what I had on hand. Turned out very rich and flavorful. I bet you could add raspberry jam, chocolate or toffee chips for a little variety. Thanks

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FlaBeachBuns May 07, 2005

Me and my youngest daughter made these today and they were wonderful. I substituted vegetable shortening (to keep them veggie) and cinnamon for the nutmeg. They were easy to make and very well behaved when rolling and cutting out into Halloween shapes. The children all loved them and we will definately be making them again. thank you.

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samanthaflo October 31, 2004

Very good! Came out with a great texture and good flavor too! I don't really like nutmeg, so I added cinnamon instead. Makes a nice stiff dough, and dee-licious cookies!

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Juju Bee October 29, 2004

Another delicious cookie recipe! We made these last night for a Halloween party today at my son's school. These are a very soft, cake-like, "puffy" cutout cookies. I used Jiffy's frosting mix and these turned out perfect. Thanks for another delicious cookie recipe!

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Dine & Dish October 29, 2004
Sour Cream Cutout Cookies