Cutout Wedding Cookies Recipes
CUT-OUT COOKIES
Provided by Nigella Lawson : Food Network
Time 1h42m
Yield 25 to 30 cookies
Number Of Ingredients 11
Steps:
- Icing:;
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
CUTOUT WEDDING COOKIES
The dessert table shapes up sweetly when we make these crisp, almond-flavored cookies for family weddings. Hearts, lips, doves, bells and other love-themed cutters work well.-Grace Van Timmeren, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a well-floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. to 4-in. love-themed cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool completely., For frosting, in a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Tint frosting as desired; frost cookies. Combine equal amounts of edible glitter and colored sugar; sprinkle over cookies. Decorate some cookies with sprinkles if desired.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 95mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CUTOUT COOKIES
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen (yield varies depending on shapes)
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring, Stained Glass, or Puzzle directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.
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WEDDING COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (64)Total Time 1 hr 25 minsServings 48Calories 90 per serving
- Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets., In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt., Beat in the almond flour, then the all-purpose flour., Scoop chestnut-sized (1") pieces of dough, and roll them into balls.
- Place the balls on the prepared baking sheets, leaving 1" between them., Bake the cookies for 15 to 20 minutes, until they feel set on top: some of them may be starting to barely brown around the edges., While the cookies are baking, put the topping sugar in a shallow bowl., Remove the cookies from the oven, allow them to cool on the pan for a few minutes, and then transfer them, 5 or 6 at a time, to the bowl.
- Roll them in the sugar to coat, then transfer them to a rack to cool., When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white., Store airtight at room temperature for several days; freeze for longer storage.
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