Christmas Cutouts With Vanilla Icing Recipe Epicuriouscom

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CHRISTMAS CUTOUTS WITH VANILLA ICING



Christmas Cutouts with Vanilla Icing image

Categories     Cookies     Bake     Christmas     Winter     Bon Appétit

Yield Makes about 5 dozen

Number Of Ingredients 16

Cookies
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional sugar
Icing
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) whole milk
1/2 teaspoon vanilla extract
Colored sugar crystals, sprinkles, and/or decors
Food-safe colored markers (such as FooDoodler pens; see note*)

Steps:

  • For cookies:
  • Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl to blend well. Add egg, sour cream, and vanilla; beat 1 minute. Beat in dry ingredients in 2 additions until just blended. Gather dough together; divide in half. Flatten each half into disk; wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
  • Line 2 baking sheets with parchment paper. Sprinkle work surface and top of dough disks with additional sugar. Working with 1 disk at a time, roll out dough to 1/4-inch thickness (dough will be very soft). Using assorted 2- to 3-inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on sugared surface; cut out more cookies. Repeat until all dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
  • Preheat oven to 350°F. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.
  • For icing:
  • Combine 4 cups powdered sugar, 3 tablespoons milk, and vanilla in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more milk by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Using small icing spatula or table knife, spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. If using food-safe colored markers, let icing dry about 30 minutes; decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)
  • *The Bon Appetit test-kitchen staff used food-safe colored markers, called FooDoodler pens, to decorate these cookies. The markers are available at Sur La Table stores or can be ordered from King Arthur Flour (800-827-6836) or bakerscatalogue.com.

ALPHABET COOKIES



Alphabet Cookies image

Categories     Cookies     Mixer     Bake     Kid-Friendly     Back to School     Vanilla     Winter     Chill     Edible Gift     Gourmet     Small Plates

Yield Makes 3 to 5 dozen cookies (depending on size of cookie cutters)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
Decorating icing
Various food colorings *
Special equipment: 2- to 3-inch alphabet cookie cutters**; several sealable plastic bags (not pleated)

Steps:

  • Whisk together flour and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
  • Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Roll out 1 piece of dough (keep remaining dough chilled) into an 81/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart.
  • Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer with a metal spatula to racks to cool completely.
  • Gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) in same manner on cooled baking sheets.
  • For each color (you can make up to 7), transfer 1/4 cup icing to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color icing into a bag, pressing out excess air. Twist each bag firmly just above icing, then decoratively pipe (or spread) colored icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
  • *Wilton Paste Food Coloring available at wilton.com.
  • **Available at some bakeware shops and Sweet Celebrations (800-328-6722).

SUGAR COOKIES



Sugar Cookies image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 to 3 dozen cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
Garnish:decorating icing (optional); food coloring (optional)
Special Equipment
3- to 4-inch holiday cookie cutters; several small heavy-duty sealable plastic bags (not pleated) if icing cookies

Steps:

  • Whisk together flour and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
  • Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill 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.
  • Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
  • Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
  • If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.

CREAMY VANILLA FROSTING



Creamy Vanilla Frosting image

This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .

Provided by Allysa Torey

Categories     Milk/Cream     Mixer     Dessert     Vanilla     Birthday     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for one 3-layer 9-inch cake

Number Of Ingredients 5

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

Steps:

  • In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
  • In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
  • Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.

VANILLA ICING



Vanilla Icing image

Creamy, light, and sweet-you'll want to smother this all over pretty much everything. Way overeager one ambitious morning, I even tried it in a cup of coffee. Please do not do that. It is, however, perfect on just about anything else.

Yield makes about 2 1/2 cups

Number Of Ingredients 6

1/2 cup unsweetened coconut milk
3/4 cup Better Than Milk Rice or Soy Powder
4 tablespoons agave nectar
1 tablespoon vanilla extract
1 cup melted refined coconut oil
1 tablespoon lemon juice

Steps:

  • Combine the coconut milk, rice- or soy-milk powder, agave nectar, and vanilla in the bowl of a food processor and blend for 1 minute. With the machine running, gradually pour in 1/2 cup of the coconut oil and process until thoroughly combined. Add 1/2 tablespoon of the lemon juice and process, followed by the remaining coconut oil and lemon juice. Process for 1 minute more. The icing can be stored in an airtight container at room temperature for up to 4 days.

HOLIDAY CUTOUTS



Holiday Cutouts image

Categories     Cookies     Bake     Christmas     Winter     Gourmet

Yield Makes 7 to 8 dozen cookies

Number Of Ingredients 6

Ingredients for basic butter cookies
Decorating icing (optional)
Food coloring in various colors (optional)
Garnish: edible glitter and nonpareils (see cooks' note, below)
Special Equipment
1 1/2- to 2-inch holiday cookie cutters*; several small heavy-duty sealable plastic bags (not pleated)

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).

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