Cut Out Cookies Frosting Recipe Recipes Recipe For Stuffed

CHOCOLATE CUT OUT COOKIES

Steps:

• Cream butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. Combine flour, cocoa powder and baking powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Divide dough in half. Roll out each half to 1/4 inch thick. Cut with desired shaped cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes.

EASY CUT-OUT COOKIES

Steps:

• In a medium bowl, combine the flour and confectioners' sugar. Stir in the melted butter, egg, and vanilla until well blended. Cover, and refrigerate dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

DELILAH'S FROSTED CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

CUT-OUT COOKIES

Steps:

• Mix together flour, shortening, white sugar, baking powder and eggs. Stir in 2 teaspoons vanilla and salt.
• Refrigerate dough for easier roll-out. Bake at 375 degrees F (190 degrees C) for 8-10 minutes (watch carefully). Add glaze to cooled cookies.
• To Make Glaze: Mix 1 cup confectioners' sugar, water (to desired consistency), 1/2 tsp. vanilla and preferred food color for cookie icing. Decorate with favorite sprinkles.

PERFECT CUT OUT COOKIE BUTTERCREAM FROSTING

Steps:

• In a large bowl beat together your butter and powdered sugar.
• Toss in your vanilla and milk, beat until smooth and creamy.
• If your going to color your frosting, mix in your choice of coloring at this time.
• When it's the color your wanting, use a small metal off set spatula (or a butter knife) to smooth the frosting on, working from the center of the cookie, out towards the edges.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

FROSTED BUTTER CUTOUT COOKIES

Steps:

• In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight. , Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets. , Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. , For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set.

THE VERY BEST CUT-OUT COOKIE FROSTING EVER!!

Steps:

• 1. Divide Powdered sugar in smalls bowls to equal the number of colors you are planning on using for frosting your roll out cookies.
• 2. Add 1-2 tablespoons of milk in each bowl.
• 3. Add 3-4 drops of almond extract and stir together well. Consistency should be creamy not too runny. If you poured too much milk just add more powdered sugar.
• 4. Add 1-3 drops of desired food coloring to each bowl. stir well and frost! Sprinkle with desired decorative sprinkles.