Holiday Sprinkle Cutout Cookies Recipes

HOLIDAY CUTOUT COOKIES

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.

ANY HOLIDAY SPRINKLE COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Beat in coconut. , Shape into two 6-in. logs; roll each in colored sugar and wrap in plastic. Refrigerate 3 hours or until firm. , Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

HOLIDAY SPRINKLE CUTOUT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Stir in crushed cereal.
• On floured surface, roll dough 1/4 inch. Cut with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• Decorate as desired with frosting, sprinkles and sugars.

ELAINE'S HOLIDAY CUT OUT SUGAR COOKIES - CHRISTMAS

Steps:

• Preheat oven to 375.
• Cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Add flour, baking powder and salt. Mix well.
• Refrigerate for at least 1 hour, to chill dough before rolling.
• Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
• Cut shapes, and put on an ungreased baking sheet.
• Bake 10-12 minutes.
• Cool on rack.
• Frost with your favorite frosting, icing, or glaze.

BLUE RIBBON WINNER HOLIDAY CUTOUT COOKIES

Steps:

• Cream shortening and butter with powdered sugar til light and fluffy.
• Add eggs one at a time til incorporated; mixing well; add extracts til blended.
• Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended.
• Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat.
• Chill in bowl for at least 4 hours or overnight.
• Roll out on lightly floured board or between Saran Wrap sheets.
• Cut out and transfer to lightly greased cookie sheets.
• Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown.
• Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture.
• Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.

EASY HOLIDAY CUTOUT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, softened butter and egg until soft dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely.
• Spread frosting on cooled cookies. Decorate as desired with remaining ingredients.