Embryodad
Well-known member
Cutout Cookies.... ( From an unknown recipe card )
1 Cup plus 2 Tbs. Salted Butter ( calls for unsalted but I use salted)
1 + 1/4 Cup Sugar / 2 Eggs / 1 tsp vanilla extract / 1/2 tsp Almond extract / 3 = 1/2 cup AP Flour
1 tsp Baking Powder / 1/4 tsp Salt / course Sugar crystals color of choice.
(Makes about 7 Doz. cookies depending on cutter size )
In a bowl, cream together butter, and sugar until light and fluffy. Add Eggs and vanilla and almond extract. In another bowl, stir together flour, baking powder, and salt. Add to the butter mixture, beating until smooth. Pat, and form dough into a disc, and wrap in plastic wrap, and chill until firm. ( I chill it overnight )
Preheat oven to 375 F. Divide dough into quarters. On a lightly floured surface, roll out each piece to 1/8 inch thick. Cut into desired shapes using a 2 inch cutters or larger 3 inch angel or tree cutters, and place on greased baking sheets. Brush each cookie with milk, then sprinkle sugar crystals on each.
Bake for 6 to 8 minutes or until edges are lightly browned. Transfer to cooling racks to cool.
1 Cup plus 2 Tbs. Salted Butter ( calls for unsalted but I use salted)
1 + 1/4 Cup Sugar / 2 Eggs / 1 tsp vanilla extract / 1/2 tsp Almond extract / 3 = 1/2 cup AP Flour
1 tsp Baking Powder / 1/4 tsp Salt / course Sugar crystals color of choice.
(Makes about 7 Doz. cookies depending on cutter size )
In a bowl, cream together butter, and sugar until light and fluffy. Add Eggs and vanilla and almond extract. In another bowl, stir together flour, baking powder, and salt. Add to the butter mixture, beating until smooth. Pat, and form dough into a disc, and wrap in plastic wrap, and chill until firm. ( I chill it overnight )
Preheat oven to 375 F. Divide dough into quarters. On a lightly floured surface, roll out each piece to 1/8 inch thick. Cut into desired shapes using a 2 inch cutters or larger 3 inch angel or tree cutters, and place on greased baking sheets. Brush each cookie with milk, then sprinkle sugar crystals on each.
Bake for 6 to 8 minutes or until edges are lightly browned. Transfer to cooling racks to cool.
