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Mom's delicious cut out cookie recipe. The oat flour makes this almost savory and oh so special. The buttercream frosting adds a sweetness that makes these to die for! I WOULD RECOMMEND HALVING THE FROSTING RECIPE. IT EASILY MAKES TWICE WHAT YOU NEED. By far THE BEST cut out cookies I've ever had in my life. Never come out as good as mom makes 'em, tho. But still the best hands down.
- 1 1⁄2 cups confectioners' sugar
- 1 cup butter or 1 cup margarine
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄4 cups all-purpose flour (or mix with whole wheat)
- 1 cup oat flour
- 1 teaspoon baking soda
To make frosting
- 3 cups powdered sugar
- 1 cup butter or 1 cup half shortening or 1 cup half butter
- 1 teaspoon vanilla
- 2 tablespoons milk, as desired for creaminess
- To make ground oat flour:.
- place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
- To make cookies:.
- Beat together sugar and butter until light and fluffy.
- Blend in egg and vanilla.
- Combine flours and baking soda.
- Gradually add to butter mixture, mixing well after each addition.
- Cover, chill an hour.
- Heat oven to 375 degrees F.
- Roll out dough to 1/8 inch thickness on lightly floured surface.
- Cut with cookie cutter.
- Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
- Cool thoroughly.
- Decorate with butter cream frosting and sprinkles, as desired.
OK, so I'm the mom ... and my daughter now has inherited and taken possession of the world's best cutout cookie! The dough can be very dense if you don't measure out the flour right. I suggest using a teaspoon to fill your measuring cup with flour and level it off. If you simply scoop the cup in the flour it gets packed down and then you end up with too much flour and a heavy dough. If you measure it out properly, you will get a soft dough. Refrigeration will make it hard...maybe even too hard so you'll have to let it sit at room temp for a while. Don't roll them out too thin or they'll break when you frost them. Store in a tin to keep them crisp. They are the best...truly!