The Neelys' Butter Cookies

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Great recipe. I didn't have confectioner's sugar (uh-oh so I substituted with 3/4 c. granulated. No problem. I pressed the sections fairly thin BEFORE chilling. I rolled them very thin, cut them with 1" biscuit cutter so I could make sandwiches. The recipe made 40 sandwiches. I sprinkled 20 of the tops w/red sugar, 20 w/green. The red ones I filled with an apricot & peach jam, the green ones with blackberry. These are sooo pretty. So easy to make & delicious! What more can you ask for???

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The cookie is delicate with just enough sweetness. Baking these cookies with the kids should be fun. The receipe is simple and delicious. I rolled my dough out to a third inch after trying one quater. The children of family and friends were impressed to recieve these tasty treats.

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Because of how much butter is used in this recipe, this cookie is delicate in texture but very rich in taste. After taking out of the refrigerator, allow the dough to "thaw" for about an hour and then it will be pliable.

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I made these and I feel I followed the recipe as best as I could. I thought the flavor was OK, but the cookie was DRY!!! I had to drink a ton of milk with my one cookie. I don't know, maybe I did them wrong. I will never attempt to say I am an expert, but I don't think I will keep this one in my recipe box. Sorry.

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Great flavor! Since there are no eggs in the dough,it really lasts as long as you wrap it well and keep it in plastic in the refrigerator. We did not have any decorator frosting or toppings other than plain ol' sugar and a fine cinnamon. No one was disappointed. We like a thicker cookie; 1//4-1/3 inch. thick Baking time for us was 9 1/2 min. Enjoy!!

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These are the best butter cookies I've ever made and tasted. They're a snap to make, too! If you like a moist, but airy butter cookie, this is definitely for you. When baked, the cookie's texture is amazing. Just get a cold glass of milk ready!

I really can't understand the negative comments about these cookies. For those who said that the dough gets too hard after chilling, you just need a little elbow, for goodness' sake! It does not chill *that* hard. Work it with your hands for 10 seconds and that's it. Also, OF COURSE, the dough will get somewhat hard after being in the fridge for 2 hours - it's a BUTTER recipe (in case you didn't get that!. Knowing that I was baking all of mine right away, I did not chill for 2 hours. I chilled for about 1 hour and 20 minutes, and took half the dough out at a time to bake. The dough will get warm - stick it in the freezer for 5 minutes and keep rolling. For VICKI (problems w/ rolling dough: I did mix my flour with a wee bit of powdered sugar for rolling and working, since I did not want the dough to get tight. Make sure you have enough so that the dough doesn't stick, and make sure the dough is cold. If a regular rolling pin is too cumbersome, take the dough in smaller batches and use a fondant rolling pin. Worked very well for me since I wanted to keep the dough cold. I highly recommend a stand mixer for this recipe (though it's not required, obviously because I really think it makes a difference in the texture.

I'm going to make another batch this weekend. This recipe will stay in the family. Thanks, Neelys!

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These are the best butter sugar roll out cookies I've tasted since we lost my grandmother's receipe; and her's were a lard sugar cookie and we're going back 80-85 years if not longer.

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I have always had problems rolling out cookie dough....before I make this can anyone give me some tips for rolling ?

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For those of you who say these are not sweet enough, these are "butter" not "sugar" cookies. There is a difference. The temp to bake them at is right in the recipe. Also, for those of you who say the dough didn't turn out right, maybe you did something wrong. Mine turned out and they were delish.

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I had problems from the get go on this recipe. My biggest issue was after the batter sits in the fridge for 2 hours it comes out rock hard. 30 mins later it was still hard and I could not get it to roll out nice. The dough kept crumbling so I was lucky if I could roll out enough for 2 cookies at a time.