I have lots of fond memories of cut out cookies! Sitting at the kitchen table "painting" cookies at Christmas, Easter, and sometimes Halloween. Luke isn't quite ready to help decorate but he definitely liked eating the Pooh Bear cookies I made him for his birthday.
This is a great recipe. I always have trouble rolling out dough and especially getting it up with a spatula. I always work with cold dough, but still end up wrecking a lot of cookies. I started putting the cold dough between two sheets of aluminum or wax paper to roll them out. Much easier!!
I made these at Easter with a lemon glaze. For Winnie the Pooh though I used a little almond and vanilla extracts in the glaze. I think I am partial to the lemon though!
Sugar Cut out Cookies (yield 60)
(Allrecipes)
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Directions
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 minutes for a soft cookies, 8 minutes for a crispy cookie in preheated oven. Remove from tray right away. Cool completely before frosting.
2 cups confectioner's sugar
1 tsp of any extract (I like lemon, or 1/2 tsp almond plus 1/2 tsp vanilla)
A few tablespoons of milk
Food coloring
Mix together using enough milk to get a consistency somewhere between a glaze and a frosting. You don't want it too thin. Divide the icing into bowls depending on how many colors you are making. Add food coloring as needed. Frost your cookies! Give them a good 24 hours to dry before stacking them in a container.
