Thick Cut-Out Cookie

I was looking for a recipe similar to the cutouts made by Cheryl's Cookies. I found this one on Allrecipes.com. It makes BIG cookies, so use a small cutter. The flavor was OK, but still not what I was looking for. I halved the recipe and got fewer than 2 dozen cookies using a 3" cutter. I iced them with royal icing and covered them in gold sprinkles. I also used plastic wrap to roll out the dough. It keeps the table and my rolling pin clean and gives the cookies a smooth finish. Use parchment paper on the baking sheets for easy clean up.

• Ready In: 1 hr 40 mins
• Yields: 4 dozen

Ingredients

• 6  egg yolks
• 4  eggs
• 2  cups butter, softened
• 2 1⁄8 cups white sugar
• 7  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons vanilla extract
• 4  cups confectioners' sugar
• 1⁄4 cup  vegetable oil
• 1⁄2 teaspoon vanilla extract
• 1  tablespoon hot water

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth.
3. Beat in the eggs, one at a time, mixing well after each.
4. In a separate bowl, combine flour, baking powder, and salt; stir into the sugar mixture.
5. Cover dough and chill for at least one hour.
6. Roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters.
7. Place 2 inches apart on to the greased baking sheets.
8. Bake for 8 to 10 minutes in the preheated oven.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth.
11. Gradually add enough hot water to achieve a spreadable consistency.