Thank you Carol for organizing this fun event again. I love trying the new recipes each year.
Simple Cutout Cookies
2 cups flour
1 teaspoon baking soda
Combine and set aside
1 cup room temp Butter
¾ Cup powdered sugar
Cream together and add
1 tablespoon vanilla or almond extract
Add dry ingredients and mix only until
blended. Over missing will cause
toughness.
Divide dough in 1/2 put each half into a zip
lock bag and roll flat. Refrigerate up to 3 days or freeze. Very easy clean up.
 |
| rolled dough |
 |
| removing top layer of plastic |
 |
| dough scraps |
Preheat oven to 350
Line baking sheets with parchment paper or silicon mats.
Remove dough from refrigerator and gently cut the top of the zippered bag off and remove it. Use cookie cutters to cut desired shapes. Place on cookie sheets. I find it challenging to use cutters with small pointed edges but large stars work fine. Reroll scraps of dough in new zippered bags and chill again.
Bake 8-10 minutes or until lightly browned
around the edges. Cool 5 minutes on sheet before removing and
cooling completely on rack.
Frosting
2 cups powdered sugar
3-6 Tablespoons milk
½ teaspoon vanilla or almond extract
2 drops food coloring if desired.
Wisk powdered sugar, milk and extract. If it
is to thin you can add more sugar, to think add more milk. Frost or dip into frosting just enough to
cover the surface. Place on cooling rack
or parchment paper. When cookies are
completely dry store in an air tight container for up to 2 weeks or in the
freezer for an extended period.
I like to frost (dip) mine in white frosting
and sprinkle sugar crystals on them to add a sparkle.
I always use almond extract. My family and friends love these. I have doubled the batch and they come out
perfect.
ENJOY!!
Merry Christmas to all my virtual sewing (baking) friends,
Brenda
ENJOY!!
Merry Christmas to all my virtual sewing (baking) friends,
Brenda
Check out the other blogs!
December 5
December 6
December 7
