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Sugar-Cookie Cutouts recipe

Sugar-Cookie Cutouts.

You’ll absolutely love the taste and aromawhen you try these cookie cutouts.

Recipe: Sugar-Cookie Cutouts

1/3 cup butter, softened
1/3 cup vegetable shortening
3/4 cup granulated sugar
1 teaspoon baking powder
Dash salt
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flourPowdered Sugar Glaze (recipe follows)Decorative Frosting (recipe follows)

  • Beat butter and shortening with an electricmixer on medium to high speed for 30 seconds. Add sugar, bakingpowder, and salt. Beat until combined, scraping bowl. Beat inegg and vanilla. Beat in as much of the flour as you can withthe mixer. Stir in remaining flour. Divide dough in half. Coverand chill dough for 3 hours or until easy to handle.
  • On a lightly floured surface, roll halfat a time to 1/8 inch thickness. Using a 2-1/2 inch cookie orbiscuit cutter, cut into desired shapes. Place on ungreased cookiesheet.
  • Bake in a 375°F (190°C) oven 7to 8 minutes or until edges are firm and bottoms are very lightlybrowned. Cool on a rack.
  • To Decorate: Glaze with white or tintedPowdered Sugar Glaze. Let dry.
  • Prepare Decorative Frosting.
  • Pipe dots or lines with white or tintedDecorative Frosting. Let dry.
  • For swirled tops, glaze cookies as above.Using 1 teaspoon of milk at a time, thin some of the white ortinted Decorative Frosting until drizzling consistency. Scatterdots of thinned frosting on top of freshly glazed stars. To swirl,pull a wooden toothpick through dots.

    Makes about 36 cookies.

    Powdered Sugar Glaze: In a medium mixingbowl combine 4 cups sifted powdered sugar and 1/4 cup milk. Stirin additional milk, 1 teaspoon at a time, until glaze is easyto drizzle. Tint as desired with paste food coloring.

    Decorative Frosting: In a medium mixingbowl, stir together 4 cups of powdered sugar and the 3 tablespoonsof milk until smooth. Stir in additional milk, 1 teaspoon ata time, until frosting is easy to pipe. Tint frosting as desiredwith paste food coloring.

    Make-Ahead Tip: Wrap dough in plastic wrap.Place in an airtight or freezer container. Chill up to 1 weekor freeze up to 1 month. Thaw overnight in refrigerator beforeusing. Or, bake and cool cookies completely. Do not frost. Inan airtight or freezer container, arrange cookies in a singlelayer; cover with a sheet of waxed paper. Repeat layers, leavingenough air space to close container easily. Seal, label, andfreeze up to 1 month.

    Nutritional facts per serving: calories:74, total fat: 4g, saturated fat: 2g, cholesterol: 10mg, sodium:33mg, carbohydrate: 9g, fiber: 0g, protein: 1g, vitamin A: 1%,vitamin C: 0%, calcium: 1%, iron: 2%

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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