Sugar Cookie Cutouts Beyond Parsley Recipes

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

EASY CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

SUGAR COOKIE CUTOUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

SUGAR COOKIE CUTOUTS

Steps:

• Beat first 4 ingredients together in large bowl with electric mixer until blended. Beat in egg and vanilla until fluffy. Stir in flour just until blended.
• Divide dough in half. Wrap separately. Chill 30 minutes.
• Roll out 1/2 at a time on a floured surface to 1/4 inch thickness. Cut with cookie cutters. Place on ungreased cookie sheet 1/2 inch apart.
• Bake on 350 for 10 minutes or until bottoms are golden.
• Remove to rack to cool. Decorate as desired.

SUGAR COOKIE CUTOUTS - (BISQUICK)

Steps:

• In large bowl, stir together all ingredients except Bisquick and decorator sugar/icing.
• Stir in Bisquick until soft dough forms; cover and refrigerate 1 to 2 hours.
• Heat oven to 400*.
• Roll out dough, about 1/4 at a time, on surface sprinkled with flour.
• (Keep remaining dough refrigerated until ready to roll).
• Cut into desired shapes with cookie-cutters.
• Place about 2 inches apart on ungreased cookie sheet.
• If using, sprinkle with colored sugar/decorating sugars.
• Bake 5-7 minutes, until edges are light brown.
• Place on wire rack to cool.
• Ice if desired.

SOFT SUGAR COOKIE CUTOUTS

Steps:

• In a large mixing bowl, beat together sugar and butter until creamy. Beat in eggs, vanilla and sour cream until fluffy. Mix in orange peel.
• In a seperate bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture into creamed mixture. Beat until well-combined.
• Divide dough in half and wrap each half in plastic wrap or wax paper. Chill for about 2 hours.
• When dough is chilled, preheat oven to 400.
• Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters and place cookies on ungreased cookie sheets about 2" apart. (If desired, sprinkle with colored sugars). Bake at 400 for 6-9 minutes or until edges slightly golden. Cool about 2 minutes before removing to wire racks to cool.

SUGAR COOKIE CUTOUTS (BEYOND PARSLEY) RECIPE

Steps:

• Beat sugar and butter until well blended. Add egg, vanilla and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend. Divide dough into two balls. Roll each ball between waxed paper to flatten; refrigerate at least 3 hours or overnight. Roll dough on lightly floured surface to about 1/8" Dip cookie cutters into flour; cut into shapes. Place cookies on lightly greased cookie sheets and bake in a 375 degree oven for 7-8 minutes