Recipe by Lalaloula
This is a lovely recipe for plain cut-out cookies. They have a yummy vanilla taste and the dough is super easy to work with. Cut out any shapes you like and decorate them with whatever strikes your fancy. Please note that a 30 min. cooling time is not include in prep time. Yield of cookies will vary according to the size of your cookie cutters. I got 7 large elks and about 15 small ones.
Top Review by AZPARZYCH
These cookies are a lot easier to make than the cutout cookies I make at Christmas! My DSs helped and chose airplanes, trains, firetrucks and big trucks for their shapes. Thy do not care for frosted cookies so overloaded them with sprinkles! I managed to sneak one on the pan with vert few sprinkles so I can taste the cookie itself. They are light and I like that they are crisp since we rolled them thin. Will make these again! Made for Everyday Holiday.
- 125 g butter, cut into pieces
- 250 g flour
- 1 tablespoon vanilla sugar (or use regular sugar and add some vanilla)
- 70 g sugar
- 1 egg (medium)
- currants (for the eyes)
- colored sprinkles
- royal icing or coloured icing
- melted chocolate
Directions See How It's Made
- In a big bowl combine butter pieces, flour, vanilla sugar, sugar and egg. Knead into a smooth dough. Wrap dough into cling film and refrigerated for 30 minutes.
- On a lightly floured surface roll out the dough quite thinly (about 3 mm thick).
- Cut out elks or other shapes using a lightly floured cookie cutter and place on a paper-lined baking sheet. If you like attach a currant to each elk for eyes.
- Bake in the pre-heated oven at 190°C/375°F for 8-12 minutes or until just slightly browned around the edges.
- Allow to cool for 10 minutes on the cookie sheets and then transfer to a wire-rack to cool completely.
- Now you can add any decorations you might like to add. I used some eggnog flavoured icing dipping the cookies into it and attaching a chocolate chip as an eye afterwards.
- Let dry.