Butter Cut Out Cookies Dee Dees Recipes

Steps:

• Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
• Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
• Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
• If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.

Steps:

• For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
• Sift together the flour, baking powder and salt in a separate bowl.
• With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
• Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick.
• Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking.
• Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies.
• For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off.
• For decorating: Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls.
• Dip the top of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour.

Steps:

• Sift together flour, salt, baking soda, cinnamon, and cloves; set aside.
• Cut both sticks of butter in to several pieces and cook 1/2 of the butter in a small heavy saucepan over a medium high heat, stirring frequently, until it has a nutty fragrance and turns an amber brown, anywhere from 4 to 7 minutes. Remove from heat and add remaining solid butter to the burnt butter; stir until solid butter is melted. This will speed up the firming of the melted butter. Transfer butter to a large mixing bowl and chill until just firm, about 15 minutes.
• Beat together butter and sugars with an electric mixer until pale and fluffy. Add cream, orange rind, vanilla extract and eggs. Mix until well combined.
• Add 1/2 of the flour mixture and incorporate into the batter with an electric mixer. Add the rest of flour and mix until thoroughly combined. Stir in raisins, crasins and walnuts. Cover bowl with plastic and chill for 30 minutes to 1 hour.
• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper. Scoop up rounded tablespoons of cookie dough and place on cookie sheet, leaving about 1 1/2 inches of space between cookies. NOTE: I USED A PAMPER CHEF COOKIE DOUGH SCOOPER.
• Bake 12 to 14 minutes. Cool on cookie sheet placed on a rack for about 5 minutes and then transfer to a rack to cool.
• Store in airtight tins.

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
• Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
• Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
• In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
• Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

Steps:

• 1. DIRECTIONS FOR COOKIES In a separate bowl sift together: flour, cocoa powder, baking soda and salt; set aside. NOTE: once sifted, I whisked to ensure dry ingredients were well combined.
• 2. Cream butter, sugar and brown sugar until light and fluffy. Add egg, water, almond extract and vanilla. Mix for about 1 minute, or until well combined.
• 3. Add the dry ingredients to the creamed mixture 2 or 3 tablespoons at a time. Beat until all ingredients are mixed well. Refrigerate dough 30 minutes to 1 hour.
• 4. Roll the dough out onto a lightly floured surface. Cut it into desired shapes. NOTE: For my lightly floured surface, I mix cocoa in my flour to prevent white flour spots on the cookies.
• 5. Bake at 350 degrees for 7-10 minutes. Do not over bake. These cookies are better a little soft. Remove for oven and cool on cookie sheet for 5 minutes; tranfer to wire rack to completely cool.
• 6. Photo of baked cookies cooling on rack.
• 7. DIRECTIONS FOR GLAZE Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
• 8. Add the food coloring, whisk well to combined.
• 9. Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
• 10. Make additional colors as desired repeating the above steps.
• 11. To decorate; cover cookie with glaze (your choice of color). To make fun patterns and designs you can pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Just depends what kind of look you like. All of the cookies you see here I've used the wet on wet technique.
• 12. Allow cookies to dry over night. Once dry, cookies should stack nicely without affecting the design.

Steps:

• In a large mixing bowl, beat together butter and sugar. Add in egg and beat well. Beat in orange juice and vanilla.
• Combine flour and baking powder and gradually beat inches.
• Chill dough for about 1 hour.
• After dough has chilled, preheat oven to 400.
• Roll dough on to lightly floured surface to about 1/8-1/4" thick. Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
• Bake at 400 for 6-9 minutes (depending on cookie size) or until edges just slightly golden.

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.