Priscillas Cut Out Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

Steps:

• Mix butter, confectioners' sugar, egg, vanilla and almond extract thoroughly.
• Blend in flour, soda and cream of tartar.
• Cover and chill 2 to 3 hours.
• Heat oven to 375°; divide dough in half and roll each half 3/16 inch thick on lightly floured board.
• Cut into desired shapes. Decorate, if desired.
• Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge.
• If desired, frost when cooled.

Steps:

• Icing:;
• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

Steps:

• Sift together the flour, cocoa, baking powder and salt until well blended .
• cream butter and sugar until smooth in a eparate bowl, then beat in the egg and yolk. mix the sifted ingredients into the creamed butter slowly
• Divide dough and refrigerate for at least 3 hours.
• heat the oven to 375 degrees F and on a lightly floured surface roll out the chilled dough to about 1/6 inch thickness and cut dough into shapes. Be careful its sticky!
• Bake cookies 8 to 10 then let cool on sheets for a few minutes before removing them to a rack.

Steps:

• Cream together sugar and butter.
• Add the eggs one at a time and mix well.
• Then add sour cream and vanilla and mix well.
• Sift the dry ingredients together and add to wet ingredients a little at a time.
• Chill in refrigerator till firm or even overnight.
• Preheat oven to 400°.
• Roll the dough 1/4-1/2-inch thickness and cut out into desired shape.
• Bake for 5-7 minutes or until lightly pale golden--not brown.
• Allow to cool completely on wire rack before frosting.

Steps:

• Preheat oven to 400.
• Cream together the butter and sugar.
• Add the egg and vanilla, mix until well blended.
• In a separate bowl sift together the flour and and baking powder.
• Then graduadually add it to the butter mixture and blend well.
• Form the dough in to a smooth ball.
• Roll out the dough on a lightly floured surface to 1/8 to 1/4" thick.
• Cut out with cookie cutters and place on ungreased cookie sheets.
• Fill each sheet with cookies of equal size to ensure even baking.
• Bake 6 minutes (a bit longer for thicker cookies).
• They shouldn't brown at all.
• Remove from cookie sheets and cool on wire wracks
• Decorate as desired when cool.

Steps:

• Cream butter and sugar. Beat in eggs.
• Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
• Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
• Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
• Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
• Preheat oven to 350 degrees F (180 degrees C).
• Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!

Steps:

• Preheat oven to 325°. Place pecans and 1/2 cup sugar in a food processor; process until pecans are finely ground. Transfer to a large bowl., Stir flour and remaining sugar into pecan mixture; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 5 minutes. Meanwhile, in a shallow bowl, mix vanilla sugar ingredients until blended., Dip warm cookies in vanilla sugar to coat; cool completely on wire racks. Store in airtight containers.

Steps:

• Preheat the oven to 180°C.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. Nigella thinks pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.