Holiday Dog Cutout Sugar Cookies Recipes

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners' sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

Steps:

• 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
• 2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
• 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
• 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
• For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
• Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
• Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
• Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

Steps:

• Preheat oven to 375.
• Cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Add flour, baking powder and salt. Mix well.
• Refrigerate for at least 1 hour, to chill dough before rolling.
• Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
• Cut shapes, and put on an ungreased baking sheet.
• Bake 10-12 minutes.
• Cool on rack.
• Frost with your favorite frosting, icing, or glaze.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.