Prep 15 mins
Cook 8 mins
These cookies make great ornaments! Snowmen, candy canes, stars, moons, holly leaves, reindeer, lighthouses, bells and fir trees galore. These are just a few of the cookie cutters we used making these wonderfully rich cookies. Paint each cookie with confectioner's sugar glaze and decorate with different colored sugars or you may sprinkle sugar on cookies before they bake.What fun! This recipe from Land O' Lakes.
- 1 1⁄4 cups confectioners' sugar
- 1 cup butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- decorator sugar, if desired
- 2 cups confectioners' sugar
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla
- 1 -2 tablespoon milk
- food coloring, if desired
- Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 tsp vanilla in large bowl.
- Beat on low, scraping bowl often, until creamy.
- Sift in flour and baking soda and beat until well mixed.
- Divide dough in half.
- Cover each half in plastic wrap.
- Refrigerate until firm (at least 2 hours).
- Preheat oven to 375°F Roll out 1/2 the dough on lightly floured surface (I use 1/2 flour 1/2 confectioners sugar).
- Keep remaining dough chilled.
- Roll dough out to 1/8 to 1/4-inch thickness.
- Cut with 4-inch cookie cutter.
- Place 2 inches apart onto ungreased cookie sheets.
- Sprinkle with decorator sugars, if desired.
- Bake for 6 to 10 minutes or until edges are lightly browned.
- While cookies are still warm, use toothpick to make holes for ribbons to hang cookies as ornaments.
- Cool completely.
- Frosting or filling: Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
- Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
- Tint with food color, if desired.
These were really good, though if you want a softer cookie I'd suggest cutting them a little on the thick side. I made them for the Bible study group I attend and found that while I really liked the taste, they were a little on the crispy side for my preference. I'll definitely try the recipe again, though, as I like the flavor. Thanks for a great recipe, Aroostook! ;)
I have never had much luck with cutout cookies before but decided to try again. This recipe was fantastic! It was really easy to work with. I did need to let the dough set out for about 10 minutes before I could roll it out but that wasn't a problem. Really like the flour/confectioner's sugar combo for flouring the surface. It worked better than flour by itself. I tried both versions, sprinkling with colored sugar before baking and using icing and sprinkles & liked the results of both. The flavor is good but next time I will add either another tsp. of vanilla or maybe almond for a little more flavor. Thanks so much Barb for helping me conquer my cutout cookie fear!