Sugar Cookie Cut-Outs
I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine.
- Ready In:
- 1 cup butter or 1 cup margarine, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 3 cups flour
- cocoa powder (optional)
- decorating gel (optional)
- colored crystal sugar (optional)
- Preheat oven to 400°F.
- In a large bowl, cream butter and sugar with an electric mixer.
- Beat in the egg and vanilla.
- In another bowl, mix together the flour and baking powder.
- Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
- Do NOT chill the dough.
- Divide dough into 2 balls.
- On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
- Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
- Decorate with gel and crystal sprinkle decorations, if desired.
- Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
- Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
- You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
- Cookies may be frozen in a tightly sealed container for up to 2 months.