Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze

READY IN: 3hrs




  • In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
  • Beat in egg and vanilla.
  • In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
  • Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
  • Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
  • Set oven to 325°F (second-lowest rack).
  • Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
  • Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
  • Gather dough scraps and re-roll.
  • Repeat with remaining dough disc.
  • Bake cookies until pale golden (about 13 minutes).
  • Transfer to racks and cool.
  • Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
  • Pipe the chocolate onto the cookies in a decorative pattern.
  • Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.