Holiday Cutouts Recipes

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HOLIDAY GINGER CUTOUTS



Holiday Ginger Cutouts image

Looking to get a little creative with your cookie decorating? Paint your own masterpiece on a ginger cookie canvas!-Joanne MacVey, Blue Grass, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6 dozen.

Number Of Ingredients 17

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons white vinegar
4-1/2 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon salt
Icing:
4 cups confectioners' sugar
2 tablespoons meringue powder
1/2 cup warm water
Assorted colors of liquid food coloring
Round pastry tip #2, #3 or #4

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add the egg, molasses and vinegar; mix well. Combine dry ingredients; add to creamed mixture and mix well. Cover and refrigerate for 3 hours or overnight. , On a lightly floured surface, roll out dough to 1/8-in. thickness and cut into desired shapes. Place 1 in. apart on lightly greased baking sheets. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool. , For icing, stiff confectioners' sugar and meringue powder into a large bowl. Add water; beat on low speed until blended. Beat on high for 5-6 minutes or until soft peaks form. Place a damp paper towel over bowl and cover tightly until ready to use. , Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with 1 cup icing. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Prepare additional pastry or plastic bags with thinned icing. Fill in cookies, letting icing flow up to the outline. , Let cookies dry at room temperature overnight. With food coloring and small new paintbrush, paint designs on dry icing. Store cookies in airtight containers.

Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 96mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.

HOLIDAY CUTOUT COOKIES



Holiday Cutout Cookies image

The only limit to these fun cutouts is your cookie cutter collection and your imagination! If you prefer crisp cookies, sprinkle with colored sugar before baking and skip the frosting. My family loves these easy holiday cookies! -Anne Grisham, Henderson, Nevada

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 10 dozen.

Number Of Ingredients 16

1 cup butter, softened
1 cup shortening
3 cups sugar
4 large eggs, room temperature
6 tablespoons evaporated milk
2 teaspoons vanilla extract
2 teaspoons almond extract
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
3 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons half-and-half cream
Food coloring of your choice, optional
Assorted sprinkles

Steps:

  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners' sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

Nutrition Facts : Calories 87 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHEX® HOLIDAY CUTOUTS



Chex® Holiday Cutouts image

No time to bake? Make a quick sweet treat with Chex® cereal. Check out the tip for Fast Track Snack Squares, too.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 5

11 cups Rice Chex™, Corn Chex™, Honey Nut Chex™ or Frosted Chex™ cereal
1 bag (16 oz) large marshmallows (about 72)
1/2 cup butter or margarine
Betty Crocker™ Rich & Creamy or Whipped vanilla frosting, if desired
Candy-coated chocolate candies, if desired

Steps:

  • Butter 15x10x1-inch pan. Coarsely crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
  • In large microwavable bowl, microwave marshmallows and butter uncovered on High 2 to 3 minutes, stirring each minute, until mixture is smooth. Stir in crushed cereal. Using buttered back of spoon or hands, press firmly in pan. Cool completely, about 15 minutes.
  • Cut into shapes with 2 1/2- to 3-inch holiday cutters (such as Fourth of July flag or star, Halloween pumpkin or ghost, Christmas tree or snowman, Hanukkah dreidel or star, Easter egg or bunny, etc.). Decorate with frosting and candies.

Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 12 g, TransFat 0 g

FROSTED HOLIDAY CUT-OUTS



Frosted Holiday Cut-Outs image

Provided by Food Network

Categories     dessert

Time 26m

Yield 6 dozen 2-inch cookies

Number Of Ingredients 18

em
Cookies:
/em
1 1/4 cups sugar
1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup powdered sugar
2 tbsps. milk
Food coloring (optional)
Decorator Frosting
2 large eggs
1/4 cup light corn syrup
1 tbsp. vanilla extract
3 cups Pillsbury BEST® All Purpose Flour, divided
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Frosting:

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.

HOLIDAY CUTOUTS



Holiday Cutouts image

Categories     Cookies     Bake     Christmas     Winter     Gourmet

Yield Makes 7 to 8 dozen cookies

Number Of Ingredients 6

Ingredients for basic butter cookies
Decorating icing (optional)
Food coloring in various colors (optional)
Garnish: edible glitter and nonpareils (see cooks' note, below)
Special Equipment
1 1/2- to 2-inch holiday cookie cutters*; several small heavy-duty sealable plastic bags (not pleated)

Steps:

  • Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  • While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. If garnishing, sprinkle cookies with glitter or nonpareils.
  • Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely.
  • Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) and bake on cooled sheets.
  • If coloring icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring (if using plain white icing, spoon into 1 bag). Spoon each color icing into a bag, pressing out excess air, and snip an 1/8-inch opening in 1 corner of each bag. Twist each bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
  • *Available at New York Cake & Baking Distributor (800-942-2539).

SUGAR COOKIE CUTOUTS



Sugar Cookie Cutouts image

Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes eighteen to twenty 4-inch cookies

Number Of Ingredients 7

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Sift flour, baking powder, and salt into a bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
  • Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

2020 HOME FOR THE HOLIDAYS SUGAR COOKIE CUTOUTS



2020 Home for the Holidays Sugar Cookie Cutouts image

If 2020 changed up your holiday plans, we've got the perfect cookie idea to celebrate staying in for the season. Use our Betty Crocker™ sugar cookie mix recipe for the cutout cookies; then the fun can begin as you decorate and customize these house-shaped cookies for your family and friends. There is no one way to decorate these cookies. Have fun piping different looks and designs on houses-can you make it look like your own?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h30m

Yield 12

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
4 1/2 cups powdered sugar
1/3 cup plus 4 to 8 teaspoons warm water (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Betty Crocker™ gel food color(s), if desired
Betty Crocker™ candy sprinkles, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
  • On floured surface, roll dough 1/4-inch thick. Cut with 4-inch house-shaped cookie cutter; on ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough, and cut additional cutouts.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat powdered sugar, 1/3 cup warm water, meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff, scraping bowl occasionally.
  • Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • On each cookie, squeeze piping bag firmly and steadily, working counterclockwise to create an icing border (use photo as guide). Release pressure on piping bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in. Add any icing from piping bag into bowl of remaining icing; keep covered with plastic wrap.
  • Uncover remaining icing; mix well. In small bowl, place 1 cup of the icing. Tint with food color, if desired. Stir in warm water, 1/2 teaspoon at a time, until icing is the consistency of heavy cream. (Make sure icing is mixed well before adding next 1/2 teaspoon water.) Pour thinned icing into squeeze bottle, and screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
  • Using squeeze bottle, on each cookie, fill inside of border with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. Let stand 1 to 2 minutes before adding any additional sprinkles. Let stand about 2 hours or until completely dry.
  • Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Pipe letters on top of dried glazed cookies. Let stand about 1 hour or until completely dry. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 360, Carbohydrate 67 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 51 g, TransFat 0 g

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