Life Like Cookie Dough Cookie Cutters Recipes

PERFECT CUT-OUT COOKIE DOUGH

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

LIFE-LIKE COOKIE DOUGH (COOKIE CUTTERS)

Steps:

• Cream margarine and sugar, beat in eggs. Dissolve baking soda in milk and add. Add vanilla, flour, and salt.
• Place on waxed paper, or in a plastic bag. Chill (can be 2 hours, overnight, or can be kept in refrigerator several days).
• Roll dough 1/8 to 1/4 inch thick on a floured pastry sheet. Dip cookie cutter in flour and cut cookies. Sprinkle with colored sugars before baking if desired.
• Bake at 350 degrees F for 8-10 minutes. The cookies should be light in color and soft when removed from oven.

COOKIE CUTTER ROLL COOKIES

Steps:

• Preheat oven to 350 degrees F. Cream butter and sugar. Beat in eggs. Dissolve soda in milk and add. Add vanilla. Fold in flour and salt slowly. Chill dough for half an hour. Roll to around 1/8 to 1/16-inch thick. Dip cookie cutter in flour before each cutting. Bake for 8 minutes. Cool and frost.
• Blend butter and sugar. Add the vanilla and then the milk a little at a time until you have a stiff mixture to be used for decorating. To use as frosting, add a few more drops of milk and spread over cookie with a knife.

COOKIE CUTTER COOKIES

Steps:

• In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
• To decorate: 4 ounces semi-sweet chocolate, chopped.