Frosted Butter Cutouts Recipes

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

OLD-FASHIONED CUT OUT FROSTED BUTTER COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.
• Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.
• Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.
• Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.
• SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.
• I use vintage Christmas cookie cutters where i found on Ebay. I bought vintage cooper cookie cutters instead of the aluminum ones due to safety concerns regarding the use of aluminum. But you can use modern cookie cutters and you can make these anytime not just for Christmas.
• Please see my recipe for Creamy Vanilla Frosting where I will be giving some decorating suggestions. =).

CUTOUT SUGAR COOKIES WITH BUTTER ICING

Steps:

• Thoroughly cream butter and sugar.
• Add egg and beat well.
• Add dry ingredients alternately with milk and vanilla and mix thoroughly.
• Roll on lightly floured surface and cut with floured cookie cutter.
• Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
• For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.

BEST BUTTER COOKIES (CUTOUTS)

Steps:

• In a large mixing bowl, beat together butter and sugar. Add in egg and beat well. Beat in orange juice and vanilla.
• Combine flour and baking powder and gradually beat inches.
• Chill dough for about 1 hour.
• After dough has chilled, preheat oven to 400.
• Roll dough on to lightly floured surface to about 1/8-1/4" thick. Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
• Bake at 400 for 6-9 minutes (depending on cookie size) or until edges just slightly golden.

FROSTED HOLIDAY CUT-OUTS

Steps:

• Cookies:
• COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
• COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
• DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
• HEAT oven to 375 degrees F.
• SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
• BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• Frosting:
• COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.

OLD-FASHIONED CUTOUT COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Gradually add flour and mix well. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 3-in. cookie cutters dipped in flour. Sprinkle with additional sugar. , Place 1 in. apart on greased baking sheets. Reroll scraps if desired. Bake at 375° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

THE BESTEST BUTTER COOKIES (ROLLED)

Steps:

• Cream butter and sugar well.
• Add egg and vanilla and beat well.
• Combine baking powder and flour.
• Add gradually to creamed mixture.
• Chill until firm.
• Preheat oven to 400 degrees.
• Roll out dough to about 1/4" thickness and cut into desired shapes.
• Bake for 6 to 8 minutes.
• When cool, decorate with frosting or icing if desired.