Just really enjoy your cooking programs. But I have a Questionplease: where can I find the pepper grinder(white rectangle) ?thank you and keep entertaining us with you and your recipes.

By Louise Shaffer on March 30, 2012

do u know the recipe for the icing for sugar cookies at the bakeries on their sugar cookies it is smooth and shiny and in different colors for the cutouts? thank you Ms.Dean and god bless you at christmas time.

By rosa rendon on December 16, 2011

Paula, I am so looking forward to making your sugar cookies. I had a patient in Sarasota Memorial give me her recipe.Her cookies melted in ones mouth and I unfortunatley lost the recipe. Will let you know regarding your recipe. Thanks Helen

By Helen Pervis on November 28, 2011

It would be helpful if next to the recipe you would have a picture of the finished recipe. I am looking for a cookie recipe to make for some children to eat at my daughter's wedding May 27th at the Duke Gardens. I was thinking of having some cookies and cupcakes for the children to eat that would be easy for them to eat and hold like kids like to do. I need some help, so do you have any suggestions? The caterers are handling the food items but this is just something I want to do that is from me.

By Joan Price on April 27, 2011

Paula, I'm giving my oldest daughter and her husband a baby shower(June 11,2011). We wanted an old fashion country baby shower cook-out(with all the trimmings). It's a couples/family baby shower. I was hoping you might give me some really good ideas for the baby shower. Hope to hear from you soon. Thanks, Linn Matthews

By Linn Matthews on March 12, 2011

how do you do the monogram!?

By Marsha on March 12, 2011

Hey Karl! The granulated sugar is just a sprinkle/pinch on each cookie before baking. For 5 dozen cookies you wouldn't need more than 3 tablespoons. We'll add this amount to the recipe to help others. Thank you for commenting!

By Libbie Summers on January 03, 2011

The ingredients do not state the amount of granulated sugar required. Please provide the amount by e-mail and then change the website(s). Ingredients · 1 1/2 cups confectioners' sugar, sifted · 1 cup (2 sticks) butter · 1 egg · 1 teaspoon vanilla extract · 1 teaspoon pure almond extract · 2 ½ cups all-purpose flour · 1 teaspoon baking soda · 1 teaspoon cream of tartar · Granulated sugar

By Karl Vogt on December 31, 2010

Hey Theresa Felty! All of the confectioners sugar is accounted for in the directions. We just didn't specify confectioners sugar. The initial 1 1/2 cups confectioners sugar is creamed together with the butter in the first step. The other 1 pound box is for the Royal Icing. Happy Baking!

By Libbie Summers on December 18, 2010

Getting ready to make this recipe. However there is no mention of adding the confection. sugar except in the list of ingredients. I assume that you mix in the 1 1/2 cups along with the dry ingredients?????? Please advise if that's correct. THANKS.

By theresa felty on December 16, 2010

By Anonymous on December 07, 2010

Can someone tell me if it is safe to use raw egg whites on cut out cookies. My mother always used this so that when she decorated with colored sugars they would stick to the cookie. To answer your question. Yes raw egg whites are safe for the cookies. When you beat sugar into them it basically "cooks" the whites without heat. (learned this from THE FOOD NETWORK) Goodluck with your cookies and ENJOY!!

By Anonymous on December 04, 2010

Can someone tell me if it is safe to use raw egg whites on cut out cookies. My mother always used this so that when she decorated with colored sugars they would stick to the cookie.

By Anonymous on November 17, 2010

This is the sugar cookie recipe I have been searching for. I have tried many recipes, and this one has everything- flavor, texture... everything. Everyone in my family agrees. My 2 year old son loves to help. I use them for any kind of cut outs, and decorate with buttercream icing.

By Anonymous on March 16, 2010

These are the best sugar cookies! They are great with the royal icing. The cookies are not very sweet by themselves so the icing provides a great complement to the them. I've had so many complements about them!

By Anonymous on December 21, 2009

I normally don't post ratings but I have to say that this is a great recipe! The confectioners' sugar keeps the cookie light and the almond extract gives a wonderful flavor to a normally bland cookie. The icing spread and dried as expected, and I was thrilled with the outcome. I used this recipe at Easter and will use it again this weekend for Halloween cookies!

By bdand on October 21, 2009

I did not care for these cookies at all. But you need to take into consideration that I had a two year old helping me, and that may have explained the baking soda taste. Also, I have NEVER made a batch of homemade sugar cookies that tasted good. I think I can make just about anything but sugar cookies. The icing is very hard when it sets so don't try to use it as a frosting. Maybe that is why they are "monogrammed" sugar cookies and not frosted sugar cookies. -Amanda R. Williamsburg, VA.

By AmandaR on October 17, 2009