The Best Sugar Cookie Cut Outs W Recipes

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Steps:

• In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.
• To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.

Steps:

• Preheat oven to 400°F.
• In a large bowl, cream butter and sugar with an electric mixer.
• Beat in the egg and vanilla.
• In another bowl, mix together the flour and baking powder.
• Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
• Do NOT chill the dough.
• Divide dough into 2 balls.
• On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
• Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
• Decorate with gel and crystal sprinkle decorations, if desired.
• Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
• Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
• You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
• Cookies may be frozen in a tightly sealed container for up to 2 months.

Steps:

• In a very large mixing bowl, beat the eggs.
• Add butter, sugar, evaporated milk and mix well.
• Add a tiny amount of water to the baking soda (just enough to stir) and add to the bowl.
• Sift flour and baking powder together; blend gradually into cookie mixture.
• Chill until easily handled.
• Grease and flour cookie sheets.
• Roll dough to 1/4-inch thickness and cut into desired shapes.
• Bake at 375° for 10-12 minutes.
• Remove to wire racks to cool.
• Ice cooled cookies Icing: Sift powdered sugar into a bowl.
• Add evaporated milk and vanilla, mix well.
• Add food color if desired.

Steps:

• Cream sugar and butter with a mixer until fluffy.
• Add egg and flavorings and mix well.
• Sift dry ingredients together and stir into creamed mixture.
• Store covered in refrigerator 2 to 3 hours.
• Preheat oven to 375º.
• Divide dough in half.
• Roll out on surface lightly dusted with confectioner's sugar.
• Cut with cookie cutters and place on ungreased cookie sheets.
• Bake for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
• Cool, then decorate with egg yolk paint.
• EGG YOLK PAINT 1 egg yolk, beaten ¼ tsp.
• water Food coloring Prepare one recipe of egg yolk paint for every 2 colors desired.
• Combine egg yolk and water and mix well.
• Divide into 2 small containers.
• Stir in food coloring.
• Keep tightly covered until ready for use.
• If paint thickens, add a few drops of water.
• Paint as desired for a colored glaze, and add colored sprinkles.

Steps:

• Mix in order given.
• Do Not Chill Dough!
• Roll out on lightly floured surface.
• Place on greased cookie sheet 2 inches apart.
• Bake in 400 degree oven for 10-15 minutes or until the edges are light brown.
• Completely cool before icing.

Steps:

• NOTE: Ingredients and Directions for Glazing Icing is at bottom of Directions.
• Beat butter and shortening about 30 seconds or until softened.
• Add sugar, egg, sour cream, baking powder, lemon oil and half of the flour.
• Beat until thoroughly combined, scraping side of bowl. Beat or stir in the remaining flour.
• Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
• Roll dough on lightly floured surface to 1/8 inch thick. Cut with desired cookie cutter, dipped in flour to prevent sticking. Place on parchment-lined baking sheet.
• Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes. Remove to wire rack to cool completely.
• GLAZING ICING:.
• If you choose to decorate your cut-outs with coloured icing, blend 1 cup sugar and 1/2 cup water in small saucepan. Boil until 1st indication of threads appear (230 degrees). Remove from heat; stir in 1/4 cup powdered sugar. If icing becomes sugary while using, reheat slightly with several drops of water.