Cut-Out Cookies
1 cup butter (softened)
1 cup sugar
2 eggs
1 tab cold water
1 teas vanilla
1 teas baking powder
1 teas salt
3 cups flour
Cream butter and sugar until light and fluffy. Add eggs, water, and vanilla, and blend well. Sift together the baking powder, salt, and one cup flour. Combine the sifted mixture with the first ingredients and beat well. Add the final two cups of flour a little at a time, until well mixed.
I put the dough in a gallon size ziplock bag and pat as thin as possible. Refrigerate overnight or for at least four hours. This dough rolls out best cold. I break off a piece at a time...I really recommend my ziplock bag method!
Preheat over to 375. Roll dough to about 1/4 thickness. Cut into desired shapes. Bake on ungreased cookie sheets for 6-8 minutes. Remove cookie sheet from overn and allow cookies to cool slightly before moving to paper towels.
When cook, frost and decorate. We frost with dry fondant and sugar sprinkles.
Other tips:
1. Roll out dough in small amounts and keep dough chilled between batches.
2. Use as little flour as possible when rolling out cookies, because too much flour will make the cookies tough and dry.
3. The thickness of the cookies will determine how long they need to bake. Watch carefully and bake until set, but not brown.
4. These cookies freeze well. After frosting has set, layer carefully between sheets of wax paper in an airtight container.
5. Each batch yields approximately 4 dozen cookies.
Amy
(they are the pics from my signature)
How could any one say that?? - your kids look adorable in those pictures! Must be her eyesight - since she can't read the letter?
That's the problem when I try and catch up!!!
I'll be back tonight about 9:30 - see ya then!
