Priscillas Cut Out Cookies Recipes

CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

PRISCILLA'S CUT-OUT COOKIES

Steps:

• Mix butter, confectioners' sugar, egg, vanilla and almond extract thoroughly.
• Blend in flour, soda and cream of tartar.
• Cover and chill 2 to 3 hours.
• Heat oven to 375°; divide dough in half and roll each half 3/16 inch thick on lightly floured board.
• Cut into desired shapes. Decorate, if desired.
• Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge.
• If desired, frost when cooled.

CUT-OUT COOKIES

Steps:

• 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.

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.

MRS. FIELDS SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
• Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
• On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

PRISCILLA'S BEEFED UP BISCUIT CASSEROLE

Steps:

• Preheat oven to 375* Brown ground beef and onion.
• Drain.
• Stir in tomato sauce, chili powder& garlic salt.
• Simmer while preparing dough.
• Seperate dough into 10 biscuits, pull apart into 2 layers.
• Press 10 over the bottom of an ungreased 8 or 9 inch square pan.
• Combine 1/2 cheese, sour cream and egg.
• Mix well.
• Remove meat from heat, stir in sour cream mixture.
• Spoon over dough.
• Spread remaining biscuits on top and sprinkle with remaining cheese.
• Bake for 25-30 minutes .