MOM'S OAT FLOUR CUT OUT COOKIES
Mom's delicious cut out cookie recipe. The oat flour makes this almost savory and oh so special. The buttercream frosting adds a sweetness that makes these to die for! I WOULD RECOMMEND HALVING THE FROSTING RECIPE. IT EASILY MAKES TWICE WHAT YOU NEED. By far THE BEST cut out cookies I've ever had in my life. Never come out as good as mom makes 'em, tho. But still the best hands down.
Provided by Food Snob in Israel
Categories Dessert
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- To make ground oat flour:.
- place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
- To make cookies:.
- Beat together sugar and butter until light and fluffy.
- Blend in egg and vanilla.
- Combine flours and baking soda.
- Gradually add to butter mixture, mixing well after each addition.
- Cover, chill an hour.
- Heat oven to 375 degrees F.
- Roll out dough to 1/8 inch thickness on lightly floured surface.
- Cut with cookie cutter.
- Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
- Cool thoroughly.
- Decorate with butter cream frosting and sprinkles, as desired.
Nutrition Facts : Calories 191.6, Fat 10.6, SaturatedFat 6.6, Cholesterol 33.1, Sodium 110.7, Carbohydrate 23.3, Fiber 0.5, Sugar 14.8, Protein 1.5
CUT-OUT COOKIES MADE WITH OAT FLOUR
A cut-out cookie that uses oat flour for a flavorful and easy to work with cookie dough. Eat them plain, or frost with your favorite frosting.
Provided by Liz Flynn
Categories Cut-Out Cookies
Time 1h23m
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the confectioners' sugar and butter until smooth. Beat in the egg and vanilla. Combine the all-purpose flour, oat flour, and baking soda; stir into the creamed mixture. Cover the dough, and chill for about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto an ungreased cookie sheet.
- Bake for 7 to 8 minutes in the preheated oven, or until the edges begin to brown. Remove from baking sheets to cool on wire racks. When cool, eat plain, or frost with your favorite cookie frosting.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 7.8 g, Cholesterol 11.2 mg, Fat 3.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3.1 g
CHEWY OATMEAL CUT-OUT COOKIES
From King Arthur's Whole Grain Cookbook, a fiber-rich not-too-sweet cookie to cut out and decorate for any occasion - and you don't have to feel guilty about it! These are sturdy, but not too crisp, wholesome, and not too sweet (all the better for topping with lots of frosting!). They were easy to roll out and bake and held their shape perfectly. The tops and edges tend to be a bit bumpy (due to the oats) but a sharp cookie-cutter helps.
Provided by Lise in Indiana
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar well, then beat in egg.
- Add the vanilla, salt, spices, and baking powder.
- Stir in oats and flours. (It will look dry at first, but it will come together.)
- Divide into two balls, flatten into disks and wrap each in plastic.
- Refrigerate for 1/2 an hour.
- Heat oven to 350 F
- Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
- Place on greased cookie sheet. (They don't spread so they can be close together.)
- Bake 12-15 minutes (less time for chewy, more time for crisp).
- Sprinkle with cinnamon sugar while still warm for easy decorating.
- Or frost and decorate as desired.
- I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.
Nutrition Facts : Calories 157.6, Fat 8.2, SaturatedFat 5, Cholesterol 29.1, Sodium 140.8, Carbohydrate 18.9, Fiber 1, Sugar 6.8, Protein 2.3
CUT-OUT COOKIES MADE WITH OAT FLOUR
A cut-out cookie that uses oat flour for a flavorful and easy to work with cookie dough. Eat them plain, or frost with your favorite frosting.
Provided by Liz Flynn
Categories Cut-Out Cookies
Time 1h23m
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the confectioners' sugar and butter until smooth. Beat in the egg and vanilla. Combine the all-purpose flour, oat flour, and baking soda; stir into the creamed mixture. Cover the dough, and chill for about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto an ungreased cookie sheet.
- Bake for 7 to 8 minutes in the preheated oven, or until the edges begin to brown. Remove from baking sheets to cool on wire racks. When cool, eat plain, or frost with your favorite cookie frosting.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 7.8 g, Cholesterol 11.2 mg, Fat 3.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3.1 g
OATMEAL ROLLOUT COOKIES
For special events, my mother would bring these cookies to the rural school I attended. She decorated each cookie with a student's name written in frosting.-Sally Gores, Almena, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, oats, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies. Decorate with colored sugar. Store in airtight containers in the refrigerator.
Nutrition Facts :
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