HOLIDAY CUTOUT COOKIES
The only limit to these fun cutouts is your cookie cutter collection and your imagination! If you prefer crisp cookies, sprinkle with colored sugar before baking and skip the frosting. My family loves these easy holiday cookies! -Anne Grisham, Henderson, Nevada
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 10 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 87 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BLUE RIBBON WINNER HOLIDAY CUTOUT COOKIES
Cut-out dough that is soft and easy to work with. Extremely light and thin with a unique almond flavor. Cream of tartar gives them a crispy snap like a European cookie. Frost and decorate for all the special occasions throughout the year. If desired, sprinkle with sugar decorations before baking. Minnesota State Fair Blue Ribbon Winner.
Provided by Pastryismybiz
Categories Dessert
Time 30m
Yield 8 Dozen
Number Of Ingredients 9
Steps:
- Cream shortening and butter with powdered sugar til light and fluffy.
- Add eggs one at a time til incorporated; mixing well; add extracts til blended.
- Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended.
- Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat.
- Chill in bowl for at least 4 hours or overnight.
- Roll out on lightly floured board or between Saran Wrap sheets.
- Cut out and transfer to lightly greased cookie sheets.
- Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown.
- Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture.
- Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.
Nutrition Facts : Calories 797.2, Fat 50.5, SaturatedFat 21.5, Cholesterol 113.9, Sodium 497.6, Carbohydrate 78.3, Fiber 1.7, Sugar 29.8, Protein 8.3
HOLIDAY CUTOUTS
Steps:
- Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
- While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. If garnishing, sprinkle cookies with glitter or nonpareils.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely.
- Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) and bake on cooled sheets.
- If coloring icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring (if using plain white icing, spoon into 1 bag). Spoon each color icing into a bag, pressing out excess air, and snip an 1/8-inch opening in 1 corner of each bag. Twist each bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
- *Available at New York Cake & Baking Distributor (800-942-2539).
2020 HOME FOR THE HOLIDAYS SUGAR COOKIE CUTOUTS
If 2020 changed up your holiday plans, we've got the perfect cookie idea to celebrate staying in for the season. Use our Betty Crocker™ sugar cookie mix recipe for the cutout cookies; then the fun can begin as you decorate and customize these house-shaped cookies for your family and friends. There is no one way to decorate these cookies. Have fun piping different looks and designs on houses-can you make it look like your own?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4-inch thick. Cut with 4-inch house-shaped cookie cutter; on ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough, and cut additional cutouts.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat powdered sugar, 1/3 cup warm water, meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff, scraping bowl occasionally.
- Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
- On each cookie, squeeze piping bag firmly and steadily, working counterclockwise to create an icing border (use photo as guide). Release pressure on piping bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in. Add any icing from piping bag into bowl of remaining icing; keep covered with plastic wrap.
- Uncover remaining icing; mix well. In small bowl, place 1 cup of the icing. Tint with food color, if desired. Stir in warm water, 1/2 teaspoon at a time, until icing is the consistency of heavy cream. (Make sure icing is mixed well before adding next 1/2 teaspoon water.) Pour thinned icing into squeeze bottle, and screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
- Using squeeze bottle, on each cookie, fill inside of border with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. Let stand 1 to 2 minutes before adding any additional sprinkles. Let stand about 2 hours or until completely dry.
- Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Pipe letters on top of dried glazed cookies. Let stand about 1 hour or until completely dry. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 360, Carbohydrate 67 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 51 g, TransFat 0 g
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