Vanilla Butter Cutouts Recipes

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VANILLA BUTTER ROLLOUTS



Vanilla Butter Rollouts image

Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. -Colleen Sickman, Charles City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 15

1-1/2 cups butter, softened
1-1/2 cups sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 tablespoon clear or regular vanilla extract
3 to 4 tablespoons 2% milk
Paste food coloring, optional
Assorted decorations, optional

Steps:

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll. , Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.

Nutrition Facts : Calories 214 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 182mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

VANILLA BUTTER CUTOUTS



Vanilla Butter Cutouts image

Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. They can be decorated in a variety of ways.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7 dozen.

Number Of Ingredients 8

1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

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 vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 156mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

CHRISTMAS CUTOUTS WITH VANILLA ICING



Christmas Cutouts with Vanilla Icing image

Categories     Cookies     Bake     Christmas     Winter     Bon Appétit

Yield Makes about 5 dozen

Number Of Ingredients 16

Cookies
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional sugar
Icing
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) whole milk
1/2 teaspoon vanilla extract
Colored sugar crystals, sprinkles, and/or decors
Food-safe colored markers (such as FooDoodler pens; see note*)

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.

VANILLA BUTTER



Vanilla Butter image

This sweet butter is meant to be served with chocolate bread, but we think it would be an awesome addition to the weekend breakfast table. Slather it on waffles, muffins or scones.

Provided by Marian Burros

Categories     dessert

Time 30m

Number Of Ingredients 3

12 tablespoons sweet butter
3/4 cup confectioners' sugar
2 tablespoons vanilla extract

Steps:

  • Make the vanilla butter while the bread is rising. Cream the butter and sugar. Slowly beat in the vanilla.
  • Transfer the mixture to a serving bowl, cover it and chill. Remove it from the refrigerator at least 30 minutes before serving. The butter should be soft and spreadable.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 1 gram

BEST BUTTER COOKIES (CUTOUTS)



Best Butter Cookies (Cutouts) image

These cookies are one of my many usual cutout cookie recipes for Christmas cookies. Prep time includes chill time for dough. From Land O Lakes.

Provided by Parsley

Categories     Dessert

Time 2h9m

Yield 5 dozen

Number Of Ingredients 7

1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups flour
1 teaspoon baking powder
2 tablespoons orange juice
1 tablespoon vanilla extract

Steps:

  • In a large mixing bowl, beat together butter and sugar. Add in egg and beat well. Beat in orange juice and vanilla.
  • Combine flour and baking powder and gradually beat inches.
  • Chill dough for about 1 hour.
  • After dough has chilled, preheat oven to 400.
  • Roll dough on to lightly floured surface to about 1/8-1/4" thick. Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
  • Bake at 400 for 6-9 minutes (depending on cookie size) or until edges just slightly golden.

Nutrition Facts : Calories 733.1, Fat 38.4, SaturatedFat 23.7, Cholesterol 139.9, Sodium 349.7, Carbohydrate 89, Fiber 1.7, Sugar 41.1, Protein 8.1

CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

VANILLA FROSTING FOR CUTOUT COOKIES



Vanilla Frosting for Cutout Cookies image

Make and share this Vanilla Frosting for Cutout Cookies recipe from Food.com.

Provided by Ann Marie F

Categories     Dessert

Time 16m

Yield 12 dozen

Number Of Ingredients 4

2 cups powdered sugar
2 teaspoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • mix all ingredients together until smooth.
  • color with food coloring if desired.

Nutrition Facts : Calories 86.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.2, Sodium 6.6, Carbohydrate 20.1, Sugar 19.6, Protein 0.1

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