CHRISTMAS CUTOUTS WITH VANILLA ICING
Categories Cookies Bake Christmas Winter Bon Appétit
Yield Makes about 5 dozen
Number Of Ingredients 16
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.
CHRISTMAS CUTOUTS
Making and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen
Number Of Ingredients 14
Steps:
- Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets., Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 74mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS
If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 60
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
VANILLA FROSTING FOR CUTOUT COOKIES
Make and share this Vanilla Frosting for Cutout Cookies recipe from Food.com.
Provided by Ann Marie F
Categories Dessert
Time 16m
Yield 12 dozen
Number Of Ingredients 4
Steps:
- mix all ingredients together until smooth.
- color with food coloring if desired.
Nutrition Facts : Calories 86.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.2, Sodium 6.6, Carbohydrate 20.1, Sugar 19.6, Protein 0.1
CHRISTMAS CUTOUTS WITH WHITE CHOCOLATE GLAZE
"I made these cookies for my daughter's Winter Gala sorority event," writes Kathy Witherup from Villa Hills, Kentucky. "They look exquisite with their smooth white chocolate glaze...and they taste great too!"
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough. , Bake at 350° for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool., In a microwave-safe bowl, melt white chocolate; stir until smooth. Tint with food coloring. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe designs on cookies.
Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA HASZ'S CHRISTMAS CUTOUTS
This is my great-grandmother's recipe. It has survived four generations and is still at the top of my cut-out recipe list. The secret is to roll the dough extra thin! Frost with buttercream frosting for best taste.
Provided by smithgangMom
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Cream together the butter and sugar in a large bowl. Blend in the eggs, lemon extract, and vanilla extract. Sift together the flour, salt, and baking soda in a separate bowl. Slowly add the flour mixture to the butter mixture, beating continually. Stir in the oatmeal.
- Roll the dough out onto a lightly-floured surface to about 1/8-inch thickness. Cut dough into shapes using cookie cutters and arrange them on the prepared sheets.
- Bake in the preheated oven until edges begin to brown, 10 to 12 minutes. Allow to cool on a cooling rack before frosting.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 34.8 g, Cholesterol 43 mg, Fat 10.4 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 272.6 mg, Sugar 15.2 g
CHRISTMAS COOKIE CUT OUTS
A family tradition and favorite. These cookies are great with and without frosting, but we prefer with.
Provided by KATHARINENOLA
Categories Desserts Cookies Sugar Cookies
Time 10h40m
Yield 24
Number Of Ingredients 14
Steps:
- Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.
- Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.
- Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 40.7 g, Cholesterol 54 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 7.6 g, Sodium 144.7 mg, Sugar 28.3 g
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- 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. DO AHEAD 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.
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