1/1 Photo of Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze
These are a must for the holidays Use a good quality white chocolate such a Bakers or Lindt, or decorate with coloured frosting. Plan ahead the dough needs to chill for 2 hours, or freeze for up to 1 month. You can also sprinkle with very finely chopped almonds on top of the chocolate.
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- 1In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
- 2Beat in egg and vanilla.
- 3In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
- 4Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
- 5Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
- 6Set oven to 325°F (second-lowest rack).
- 7Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
- 8Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
- 9Gather dough scraps and re-roll.
- 10Repeat with remaining dough disc.
- 11Bake cookies until pale golden (about 13 minutes).
- 12Transfer to racks and cool.
- 13Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
- 14Pipe the chocolate onto the cookies in a decorative pattern.
- 15Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.
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Nutritional Facts for Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze
Serving Size: 1 (928 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1045.5
- Calories from Fat 514
- Total Fat 57.1 g
- Saturated Fat 35.1 g
- Cholesterol 178.8 mg
- Sodium 753.5 mg
- Total Carbohydrate 121.9 g
- Dietary Fiber 2.1 g
- Sugars 61.4 g
- Protein 11.7 g