GRANDMA HASZ'S CHRISTMAS CUTOUTS
This is my great-grandmother's recipe. It has survived four generations and is still at the top of my cut-out recipe list. The secret is to roll the dough extra thin! Frost with buttercream frosting for best taste.
Provided by smithgangMom
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Cream together the butter and sugar in a large bowl. Blend in the eggs, lemon extract, and vanilla extract. Sift together the flour, salt, and baking soda in a separate bowl. Slowly add the flour mixture to the butter mixture, beating continually. Stir in the oatmeal.
- Roll the dough out onto a lightly-floured surface to about 1/8-inch thickness. Cut dough into shapes using cookie cutters and arrange them on the prepared sheets.
- Bake in the preheated oven until edges begin to brown, 10 to 12 minutes. Allow to cool on a cooling rack before frosting.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 34.8 g, Cholesterol 43 mg, Fat 10.4 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 272.6 mg, Sugar 15.2 g
CHRISTMAS CUTOUTS
Making and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen
Number Of Ingredients 14
Steps:
- Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets., Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 74mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
SAVORY CHRISTMAS CUTOUTS
This recipe is always a success because the dough is easy to work with and cuts well. The appetizer can be made year-round using cookie cutter shapes to suit the season. -J.R. Smosna, Warren, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. Gradually add wine or broth, tossing with a fork until dough forms a ball., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. , Brush tops with egg; sprinkle with sesame and/or poppy seeds. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHRISTMAS CUTOUTS WITH VANILLA ICING
Categories Cookies Bake Christmas Winter Bon Appétit
Yield Makes about 5 dozen
Number Of Ingredients 16
Steps:
- For cookies:
- Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl to blend well. Add egg, sour cream, and vanilla; beat 1 minute. Beat in dry ingredients in 2 additions until just blended. Gather dough together; divide in half. Flatten each half into disk; wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
- Line 2 baking sheets with parchment paper. Sprinkle work surface and top of dough disks with additional sugar. Working with 1 disk at a time, roll out dough to 1/4-inch thickness (dough will be very soft). Using assorted 2- to 3-inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on sugared surface; cut out more cookies. Repeat until all dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
- Preheat oven to 350°F. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.
- For icing:
- Combine 4 cups powdered sugar, 3 tablespoons milk, and vanilla in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more milk by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Using small icing spatula or table knife, spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. If using food-safe colored markers, let icing dry about 30 minutes; decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)
- *The Bon Appetit test-kitchen staff used food-safe colored markers, called FooDoodler pens, to decorate these cookies. The markers are available at Sur La Table stores or can be ordered from King Arthur Flour (800-827-6836) or bakerscatalogue.com.
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