Animal Cookies

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While the dough is tasty, I'm not really sure how the cookies pictured could have possibly been made from this recipe. Though I refrigerated the dough for HOURS, it still turned to mush a minute or two after rolling it out, and the cookies melted into shapeless glop in the oven.

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I had no problem with the cookie dough and was happy. I refrigerated it and made several batch over a week. I wonder if the flour makes the difference. I used King Arthur four. I gave it a four because I too do not want to use raw eggs. I used pasturized egg whites and wasn't happy.

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This is easy and tasty cookie recipe!! I cut cookie dough after chill and put these in freeser till I'm ready to bake, and it turned out beautifully : Cookies have perfect texture and taste. Icing was great too! It was easy to make and decorate cookies. Kids loved these cookies at party!! I will absolutely make it again.

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We have made Christmas cookies for MANY years. Unfortunately while the taste was good but they over expanded in the oven , melted together, & lost their shape. Seeing the cookies on "Barefoot", made me think I had a different recipe.

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I found this recipe very easy to work with. I had no trouble with rolling it out like I do some doughs. I chilled my dough for about 4 hours before rolling out a small portion. I kept the rest chilled until I was ready to use. They bake perfectly for me. My girls had fun cutting out the animals and we did some pumpkins for the Thanksgiving season. Yummy without icing as well, but even better with the icing. Enjoyed!

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We followed the directions exactly. The dough had a wonderful flavor and fragrance. It did not turn out like it did for Ina's guest. The cookies all ran together. The dough was way too soft even after refrigerating it for longer than recomended by the recipe. The icing whipped up nicely but was wayyyyyy to sweet. I am wondering what went wrong? I would not make these cookies again.

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This is only a review of the royal icing and frosting methods recommended by the recipe since I used my own favorite recipe for the cookie dough....the royal icing recipe is fine although I don't feel comfortable using raw egg whites in anything so I substituted meringue powder for the egg whites and it came out great. Make sure to mix with an electric mixer b/c if you don't, the frosting will be very very runny. Don't even bother with the added step of piping the frosting around the edges to create a dam to catch the rest of the icing...the icing is thick enough to just paint on with a brush (I used the brush at the end of my coffee tablespoon, which worked great!. I wasted a good 2 hours with that first step only to realize its completely unnecessary, especially since you paint right over the edging anyway!

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This is NOT a great recipe.. sorry to say I chilled the dough and worked very fast but still needed to add flour to the dough the I could roll and cut.. Will not make this again to many good ones out there to waste my time on this one. Way to much butter.

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This is a great recipe. If you refridgerate the dough before cutting it out, it cuts very easily. As with most baking instances it is best to bake with room temperature items, i.e. butter, eggs, etc. Also, flouring the cutters help prevent any sticking. My kids loved them, even without the icing.
we will definitely make these again.

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I found this recipe extremely easy. Only use what you need at that moment and keep the rest in the refrigerator; you don't need the butter to get soft. They cut perfectly with my cookie cutters, baked up beautifully and are very tasty. A large plate full of pumpkins, cats, and ghosts are going to the office tomorrow!!!!